Roasted Cauliflower Soup

1: Preheat the oven to 425°F.

2: Add the cauliflower and potatoes to a sheet pan. Add the thyme, then drizzle with the olive oil, salt and pepper. Toss to combine. Add the onion and garlic, then drizzle the tops with olive oil. Turn the onion and garlic face down. Place the sheet pan in the oven for 50-55 minutes, flipping the cauliflower and potatoes halfway, until tender.

3: While the cauliflower roasts, make the oil. Add the scallions, rosemary, pistachios, salt, and pepper to a small bowl. Heat the avocado oil over medium heat until it is sizzling. Pour the hot oil over the bowl. Let the oil sit to develop flavor.

4: Remove the sheet pan from the oven, squeeze out the roasted garlic, remove the outer layers of the onion, and discard the shells and thyme stems.

5: Add the cauliflower, potatoes, onion, and garlic to a high-speed blender with the broth, cashews, tamari, salt, and pepper. Blend until smooth.

6: Serve the soup topped with the oil, fresh thyme, cracked pepper, and lemon juice.