Roasted Cauliflower & Garlic Soup

This soup is all about fall comfort food. Simple & delicious. To get the creamy texture, I blended this up in my Vitamix, but a regular blender will do by just blending it longer. Also, if you don't care about your soup being a little bit more rustic, you can simply use an immersion blender. 
Don't be put off with using a whole head of garlic as it mellows out when roasted but gives good flavor to this simple soup. 
Lastly, you can use plant-based milk to be added to this pureed soup, but for a slightly creamier texture, I used soaked cashews.  The garnishing of the roasted chickpeas and herbed parsley oil is optional, but it does create a beautiful presentation and adds another layer of flavor. ​

Ingredients:

 1 large head cauliflower, cut into florets
 1 whole garlic bulb (yes, the whole thing!)
 1 medium yellow onion, chopped
 1 tbsp olive oil
 1 tsp salt (adjust to taste)
 ½ tsp black pepper
  4 cups vegetable broth or chicken broth (low sodium if desired)
  1 tsp thyme (fresh or dried)
  ½ tsp smoked paprika (optional but adds warmth)
  ½ cup unsweetened plant milk or a few soaked cashews (for creaminess)
  Juice of ½ lemon (for brightness) .

Directions:

Preheat oven to 425°F 
Roast cauliflower:
 Toss florets with olive oil, salt, pepper, and thyme.
 Spread on a baking sheet.
 Cut the top off a garlic bulb, drizzle with oil, wrap in foil, and place it on the sheet too.
 Roast for 25–30 minutes, or until cauliflower is golden and caramelized.
 Sauté onion:
 While cauliflower is roasting, sauté chopped onion in a pot over medium heat until soft and golden   (about 5–7 minutes).
 Blend the soup:
 Squeeze roasted garlic cloves out of their skins and add to a blender with the roasted cauliflower, sautéed onion, and broth.
 Add plant milk (or cashews) and blend until silky smooth. (Do it in batches if needed, or use an immersion blender.)
 Simmer & season:
 Return the blended soup to the pot.
 Warm it gently and adjust seasoning. Add lemon juice at the end to brighten it up.

 Garnish: Crispy Chickpeas & Herbed Oil
 Crispy Chickpeas:
 Toss canned chickpeas (drained & dried) with smoked paprika & sea salt to taste.
  Roast at 425°F (220°C) for 25–30 minutes until crunchy.
 Herbed Oil Drizzle:
 Mix 2 tbsp olive oil with finely chopped parsley, thyme, and a pinch of sea salt.
 Drizzle over soup before serving.
 Final Touch: A swirl of plant yogurt or coconut cream + a few roasted cauliflower florets on top look beautiful and add texture.