Asiago Roasted Garlic Cauliflower Soup

1 serving CaUliflower, Raw 1 medium head (nutritiondata.com) (by MISSMERCURY0)
2 serving garlic, one head or bulb, approx. 10 cloves (by HIGHHOPENDREAMS)
3 tsp Lemon Juice 'Real Lemon' 100% juice
.5 tbsp Sesame Seeds
.0625 cup Ancient Harvest Quinoa
.5 tbsp chia seeds
6 oz Asiago Cheese
4 cup Kirkland Signature Organic Chicken Stock (by NEOSYFTE)

Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.
Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.
Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
Add the thyme and cook until fragrant, about a minute.
Add the broth, roasted cauliflower and garlic, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.
Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute.
FOR THE CRUNCHY TOPPING:
Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.
Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.
Mix in the lemon zest and parsley before serving as garnish on the soup.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user NKIRKEBY.