Creamy Asiago Roasted Garlic Cauliflower Soup Recipe - Beard and Bonnet

Ingredients

• 4 cups (950 milliliters) vegetable broth or chicken broth
• 1 head cauliflower, cut into florets
• 2-4 heads garlic
• 1 onion, diced
• 1 cup (240 milliliters) Asiago cheese, grated
• 3 tbsps (45 milliliters) oil
• 2 tsps (10 milliliters) thyme, chopped
• 1 tbsp (15 milliliters) white miso paste
• 1 tbsp (15 milliliters) lemon juice
• Salt and pepper to taste
• 1 tbsp (15 milliliters) quinoa (raw)
• 2 tbsps (30 milliliters) panko breadcrumbs
• ½ tbsp (7.5 milliliters) white sesame seeds
• ½ tbsp (7.5 milliliters) black sesame seeds
• ½ tbsp (7.5 milliliters) chia seeds
• ¼ cup (60 milliliters) Asiago cheese, grated
• 2 tsps (10 milliliters) lemon zest
• 2 tbsps (30 milliliters) parsley, chopped