Roasted Cauliflower Soup

From Tyler's Ultimate

Soup
1 quart milk
Kosher salt
1 head cauliflower, cored and broken into florets
1/2 onion, sliced
8 fresh thyme sprigs
1/2 C (1 stick) unsalted butter
1 bay leaf
EVOO
Fresh ground black pepper

Brioche-Cauliflower Crumbs
4 slices brioche, toasted
1/4 C pine nuts
4 Tbsp (1/2 stick) unsalted butter, melted
2 Tbsp chopped fresh flat-leaf parsley

Pour milk into a large saucepan, add a little salt, and bring to a simmer over medium heat. Set aside about 1/2 cup cauliflower florets for garnish and put the rest of the cauliflower in the pan with the milk. Add the onion, 4 thyme sprigs, the butter, and the bay leaf. Bring to a simmer, cover, and cook for 12-15 minutes, until the cauliflower is tender. Discard the thyme and bay leaf, then puree the soup in a blender. Pour the soup back into the saucepan and season with a drizzle of olive oil, salt, and a little pepper.
While that's cooking, preheat the oven to 350. Grate the toasted brioche slices on a box grater. Thinly slice the reserved cauliflower florets and combine with the brioche crumbs, the leaves from the remaining 4 thyme sprigs, and pine nuts in a bowl. Drizzle with the melted butter and toss. Spread the mixture on a baking sheet and toast in the oven until lightly browned and crispy, 5-7 minutes. Remove from the oven, scrape into a bowl, and stir in the parsley.
To serve, pour the soup into serving bowl and drizzle with a little more olive oil. Sprinkle with the brioche-cauliflower crumbs.