Preheat oven to 350 degrees Fahrenheit.

Place cauliflower and garlic onto a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

Roast for one hour, then stir cauliflower and raise temperature to 400 degrees Fahrenheit. Roast for an additional 20 minutes.

Meanwhile, prepare soup.

Heat an eight-quart pot with oil. Add onions and sauté until translucent.

Add zucchinis and sauté until soft. Add roasted cauliflower and garlic, carrots, fennel, and parsnip. Add chicken stock to cover. Bring to a boil.

Add flanken and lower heat. Add salt and pepper. Let simmer for three to four hours until meat is very soft and can be easily pierced. Add parsley for last hour of cooking.

Once meat is soft, remove carrots, fennel, parsnip, parsley, and meat. Shred meat and set aside.

Once soup has cooled, blend with an immersion blender.

To serve, add meat back into soup or serve it as a garnish.