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Preheat oven to 400°. Toss cauliflower florets with 1 tablespoon of olive oil and smoked paprika and cayenne. Arrange on baking sheet or place into roasting pan. Roast until fork tender, about 30 minutes, flipping about halfway through.
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While cauliflower roasts, coat the bottom of a large pot with remaining 1 tablespoon of olive oil and place over medium heat. When oil is hot, add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Add broth and beans. Bring to a simmer and lower heat. Allow to simmer for about 10 minutes, stirring occasionally.
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When cauliflower is finished roasting, add about half to the pot with broth and beans. Cover and allow to steam for 4-5 minutes, until cauliflower is very tender. Uncover and remove from heat.
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Using an immersion blender or food processor, blend soup mixture until very smooth. You may need to work in batches if using a food processor. Return to pot. Add remaining cauliflower and 1 cup of Silk Cashewmilk. Place pot over medium-high heat. Stir in nutritional yeast if using, vinegar and liquid smoke. Season with salt and pepper and if desired, thin with up to 1 additional cup of Silk Cashewmilk. Bring to a simmer and cook just until heated throughout, 1-2 minutes.
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Ladle into bowls and sprinkle with scallions. Serve.