1Preheat oven to 425. Clean and core each cauliflower head; chop into small pieces. Peel and chop red onion. clean and dice celery. Peel and crush garlic cloves with garlic press. Whisk together garlic, olive oil and salt.; toss over cauliflower, onion and celery. Spread out onto 2 jelly roll pans and roast in oven for 15 to 20 minutes or til edges of cauliflower are golden brown.
2In large pot, melt butter and fold in flour, rosemary and thyme. Cook for 2 to 3 minutes til golden brown. Slowly fold in cream and 4 cups chicken broth.
Add roasted vegetables and bring to low simmer. If soup is too thick add more chicken broth. Garnish with chopped green onions and serve.Serves 8 to 10