Cheesy Vegan Cauliflower Potato Soup

Preheat oven to 425°F. Prepare a roasting pan or baking sheet with parchment paper.

Prepare garlic (1 bulb) by peeling outer leaves and slicing 0.25-0.5 inch from the top, exposing the individual cloves.

Add garlic (1 bulb), cauliflower (0.5 head) florets, potatoes (2) chopped, rosemary (2.5 sprig) fresh, and red onion (0.17 cup) chopped to the roasting pan or baking sheet. Season with [to_taste salt] and [to_taste black pepper]. Drizzle with olive oil (1.5 tbsp), ensuring the garlic (1 bulb) is coated. Cover garlic with foil.

Roast for minutes (30) until vegetables are tender, lightly browned, and the garlic is soft. Start 30m timer

Allow the garlic (1 bulb) to cool for a few minutes, then use a fork or your fingertips to squeeze the softened cloves from the skin.

Optional: Reserve 0.5 cup of roasted vegetables for topping the soup.

In a large saucepan, heat olive oil (1 tbsp) and sauté remaining red onion (0.16 cup) for minutes (3) until tender. Start 3m timer

Add roasted cauliflower, potatoes, onions, rosemary leaves, and garlic to the pot, along with vegetable stock (2 cups). Stir and bring to a boil.

Reduce the heat, cover, and allow to simmer for minutes (10) to minutes (15) (average 12 minutes) until vegetables are tender. Start 12m timer

Allow the soup to cool slightly before blending in batches until creamy. Do not overfill your blender when processing hot soup.

Return the pureed soup to the pot. Whisk in nutritional yeast (3 tbsp) and prepared mustard (0.5 tsp).

Optional: At this point, you can thin the soup using [to_taste almond milk] or water, if desired. Adjust to your preferred consistency.

Taste and adjust [to_taste salt] and [to_taste black pepper] to your liking. Continue to stir until heated through.

Serve with [to_garnish chives] and any reserved roasted vegetables for garnish.