Preheat your oven to 425°F (220°C). Chop the cauliflower into florets and toss them with olive oil, salt, and pepper. Arrange evenly on a baking sheet.

Slice the tops off the garlic bulbs to expose the cloves. Drizzle olive oil over them and wrap in foil. Place beside the cauliflower on the baking sheet.

Roast both the cauliflower and garlic for 20-30 minutes until tender and golden brown. Stir the cauliflower halfway for even roasting.

In a saucepan, heat olive oil over medium heat. Sauté diced onion until translucent, then add the thyme for one or two minutes.

Combine roasted cauliflower and squeezed garlic in the saucepan. Add broth and boil, then simmer for about 10 minutes.

Blend the mixture until smooth. Stir in miso paste and shredded asiago cheese until melted and heated.

In a pan, heat quinoa over medium heat until popping. Mix in panko, sesame seeds, and a bit of asiago cheese until golden.

Combine the topping with lemon zest and parsley. Serve the soup and top with the crunchy mixture.