Preheat your oven to 425 degrees.
One you've chopped your cauliflower, sliced your onions and peeled your garlic, add it to a cookie sheet and brush with your extra virgin olive oil. I like to make sure to really get a lot of olive oil on each piece for extra flavor.
Reserve a few pieces of your cauliflower as a garnish.
Sprinkle the vegetables with half your salt and pepper and then flip. Repeat the process on the other side of your vegetables.
Put the cookie sheet in the oven for 20-25 minutes to roast
Once everything is roasted you can combine it in your blender with your broth and blend to liquify. Do this in batches if you need to.
Once blended, add to a Dutch oven or large pot and simmer.
Add in the whole milk, stir and bring to a boil.
Once boiling, turn the heat down to low and add your dill. *** If you want to make this early, add the dill just before you serve.
Serve immediately after dill is added and add additional salt and pepper to taste.
