Roasted cauliflower blends up with a touch of coconut milk to make the creamiest, dreamiest, and totally dairy-free soup. Oh, and this vegan cauliflower soup gets an extra flavor punch from Cajun blackening spices!
Preheat the oven to 425°F.
Cut the top off of the garlic bulb. Drizzle with 1 tablespoon olive oil and loosely wrap in foil.
Toss the cauliflower and onion pieces with 1 tablespoon olive oil and blackening seasoning. Arrange in a single layer on a baking sheet, or in a roasting pan or oven-safe skillet.
Place everything into the oven to roast, tossing the cauliflower every 15 minutes or so.
Remove the cauliflower and onion from the oven when they become very tender (about 30-35 minutes), and remove the garlic when the cloves are browned and very soft (about 40-45 minutes). Allow everything to cool for a few minutes.
Once the veggies are cool enough to handle, transfer them to a large pot. You'll need to squeeze the garlic bulb to extract the roasted cloves.
Add 3 cups of broth and coconut milk to the pot and place it over high heat. Bring the liquid to a boil, lower heat and simmer for about 5 minutes, until the cauliflower nearly falls apart when stabbed with a fork.
Blend the mixture with an immersion blender, or carefully transfer it in batches to a food processor or blender to blend, then return it to the pot.
Thin the soup with additional broth if desired. Stir in the white wine vinegar and season with salt to taste. Reheat on the stove if needed.
Ladle into bowls and serve with toppings of choice.