Roasted Cauliflower Soup

I have never been much of a veggie eater.  Well, if it is breaded and fried maybe.  So as I begin to make the changes necessary to achieve my goals.  I must embrace the veggie in all it's freshness.  Dinner last night was a huge step in that direction.  I do like cauliflower, but smothered in cheese sauce is not the most healthy way to eat it.  

Roasted Cauliflower soup
1 lg head cauliflower (about 3 lbs)
1 lg onion, sliced
2 cloves garlic, halved
2 Tbsp olive oil
2 14.5 ounce cans broth
1 cup water
1 bay leaf
1 tsp fresh thyme
1 cup half and half (or milk)
1 tsp salt
1/8 tsp black pepper

Preheat oven to 400 degrees.  In a large roasting pan, toss cauliflower, onion, and garlic with oil.  Roast uncovered for 30 minutes, stirring once half way through.
In a large saucepan combine cauliflower mixture with bay leaf, thyme, broth, and water.  Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
Discard bay leaf, working in batches, transfer soup to a food processor or blender; process until smooth.  Return to saucepan, stir in half and half or milk, salt, and pepper.  Heat through (do not boil).