Roasted Cauliflower Soup

1 cauliflower divided into small florets
1 onion sliced
1 garlic clove in husk
3/4 cup grated parmesan
3 cups of milk
1 cup veggie or chicken stock
3 rashers short cut bacon cut finely
thyme or parsley for garnishing

1. Oil a roasting pan and toss cauliflower, onion and garlic around. Bake till lightly browned and soft. Keep checking it and turning cauliflower over.
2. Remove husk from garlic.
3. Place roasted ingredients in a large saucepan. Add milk and stock and bring to the boil. Add the parmesan.
4. Place the ingredients in a food processor and process till smooth. Add extra stock if necessary.
5. Saute the bacon in a small frypan till lightly browned.

Serve soup in mugs or bowls with a sprinkle of bacon and herbs on the top. Season with salt and pepper.