Roasted Garlic Cauliflower Soup

2 large heads cauliflower, cored & cut in small florets
1-2 heads of garlic cloves, separated, smashed & peeled
2 tbsp EV olive oil, plus more for finishing
1 white onion, diced
Bunch fresh thyme sprigs, tied with kitchen twine
4 cups vegetable stock
½ tsp SIDS CRAZY SALT
2 cups unsweetened almond milk*
2 tbsp nutritional yeast flakes
1 tbsp apple cider vinegar
1 tbsp SIDS SALT & PEPPER

Preheat the oven to 220°C. Line a large baking tray with baking paper. Spread the cauliflower florets and garlic cloves out over the lined baking tray.
Dry roast the cauliflower and garlic for 30-40 minutes, until the cauliflower is flecked with a rich golden-brown hue.
Meanwhile, about 10 minutes before the cauliflower is ready, heat the oil in a large stockpot or Dutch oven over medium-low heat. Add the onion and thyme sprigs and sauté for 5-7 minutes, until the onion is soft and translucent, stirring occasionally.
Once the cauliflower and garlic have finished roasting, add them to the stock pot along with SIDS CRAZY SALT and vegetable stock. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat, cover, and simmer for 15 minutes.
Turn off the heat and carefully remove the thyme sprigs. Use an immersion blender to purée the soup. It will take about 5 minutes or more to get the soup completely smooth, so just keep blending until the texture reaches the desired consistency.
Stir in the almond milk, nutritional yeast, apple cider vinegar, SIDS SALT & PEPPER. Use the immersion blender to briefly blend again. Then, taste and adjust seasoning, adding more SIDS SALT & PEPPER if desired.
Ladle the soup into bowls and serve warm with a drizzle of oil, if desired.