Preheat your oven to 425°F (220°C). Cut a head of cauliflower into bite-sized florets and drizzle with oil, seasoning with salt and pepper. Spread on a baking sheet for roasting.

Slice the top off a bulb of garlic, drizzle with oil, wrap in foil, and place on the baking sheet with the cauliflower.

Roast the cauliflower and garlic for 20-30 minutes until golden brown and fork-tender, stirring halfway through.

In a saucepan, heat oil over medium heat. Sauté diced onion until translucent, about 5-7 minutes. Add thyme and stir to combine.

Squeeze roasted garlic into the saucepan, add roasted cauliflower, and pour in broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Blend the soup until smooth and creamy using an immersion blender. Stir in miso paste and asiago cheese until melted.

Toast quinoa in a pan over medium heat until popping slows, then mix with panko breadcrumbs and a little oil until golden.

Squeeze lemon juice into the soup, ladle into bowls, top with quinoa mixture, and garnish with parsley.