Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Add cauliflower florets to the pan, drizzle with 1-2 tbsps of olive oil and season generously with salt, toss to combine. For the garlic leave the skins intact. using a sharp knife cut 1/4 inch from the top of the cloves so that the individual cloves of garlic are exposed. place the garlic on the pan with the cauliflower. Roast cauliflower and garlic for 30- 35 minutes.
While the cauliflower is cooking add butter to a pot and place over medium heat. Once butter is hot, add in diced onion and saute for 5-8 minutes until onion is translucent.
In a large blender add the onion, roasted cauliflower, roasted garlic with skins removed and broth (2 cups water mixed with Better Than Bouillon vegan no chicken base). Blend until smooth about 2 minutes, then add back to the pot and place over medium heat.
Bring soup to a light simmer for 5-10 minutes, taste and add black pepper, cumin and salt if needed. Add vegan shredded cheddar cheese and stir allow to melt.
Garnish with green onion
Serve with toasted sourdough bread or add Air fried chickpeas for added protein.
Enjoy!
