Roasted Cauliflower Soup

Ingredients

2		large head of cauliflower
2		white or yellow onion
6-8		garlic cloves, unpeeled
4 tbsp	60 ml	avocado oil, or olive oil
2 tsp	10 ml	cumin
1 tsp	5 ml	coriander
—		salt and pepper, to taste
1880 g		vegetable broth, or more for a thinner consistency
—		roasted cauliflower florets (garnish)
—		toasted almond slices (garnish)
—		thyme (garnish)

Preheat your oven to 425F (220C).
Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.
Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.
Use your hands to mix everything together on the baking tray.
Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.
Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they've baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.
Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.
Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.
Pour the vegetable broth into the blender. Blend on high for one minute. If you'd like a thinner consistency, just add more broth or water.
To serve, add the roasted cauliflower soup to a bowl and top with a couple of roasted cauliflower florets, toasted almond slices and fresh thyme.