1️⃣ Prep and roast the cauliflower and garlic:
Toss the cauliflower florets in 1 tablespoon of oil, salt, and pepper. Arrange them in a single layer on a baking sheet. Cut the top 1/4 off the heads of garlic, drizzle with 2 teaspoons of oil, wrap in foil, and place on the baking sheet with the cauliflower. Roast in a preheated 425°F (220°C) oven until the cauliflower is tender and lightly golden brown to slightly charred, about 20-30 minutes, mixing the cauliflower halfway through. 🌟

2️⃣ Cook the onion:
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add the diced onion and cook until tender, about 3-5 minutes. 🧅🔥

3️⃣ Add thyme and broth:
Add the chopped thyme and cook until fragrant, about a minute. 🌿 Add the vegetable or chicken broth, roasted cauliflower, and garlic squeezed from the skins. Bring to a boil, reduce the heat, and simmer for 10 minutes. 🍲

4️⃣ Puree the soup:
Puree the mixture with a stick blender, in a blender, or in a food processor until smooth. 🥣

5️⃣ Add cheese and lemon juice:
Mix in the white miso paste (if using) and grated asiago cheese. Heat until the cheese melts into the soup, about a minute. Finally, add the lemon juice. 🧀🍋

6️⃣ Prepare the crunchy topping:
Heat the raw quinoa in a pan over medium heat until it starts popping and then slows down until there is more than a second between pops, mixing continuously to prevent burning. Add the panko breadcrumbs, white and black sesame seeds, chia seeds, and grated asiago. Toast for a minute or two, mixing well. Mix in the lemon zest and chopped parsley. 🌾🍞⚪⚫🌱🧀🍋🌿

7️⃣ Serve:
Serve the soup hot, garnished with the crunchy topping. Enjoy! 🍲🌿