Instructions

1. Preheat the oven to 400 degrees F.
2. Cut cauliflower into bite-size florets.
3. In a large bowl, toss the cauliflower and garlic cloves in 1 Tbsp of avocado oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.
4. Heat the remaining 1 Tbsp avocado oil in a large saucepan over medium heat, add the onion and celery and saute until tender, about 5-7 minutes. Chop up the roasted garlic.
5. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. Reduce the heat so that the mixture simmers, add the beans and cook until the cauliflower is tender about 20-25 minutes.
6. Add the nutritional yeast and the tahini to the pot, sand eason with salt and pepper.
7. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth (be careful if the soup is still hot, and allow a little room for the steam to escape).
8. Serve with 2 tsp pumpkin seeds per bowl.