Soaked cashews make this roasted cauliflower soup a creamy delight, without dairy! Garlic is roasted with the cauliflower, adding great flavor. Top with herbs and popcorn, and enjoy the contrasting textures!
Preheat oven to 400 degrees. Cut cauliflower into small florets. Add cauliflower and garlic to a large bowl and drizzle with 3 tablespoons of olive oil. Stir, then add salt and stir again to coat. Spread onto two large sheet pans and roast for 25 to 30 minutes or until lightly browned.
Meanwhile, heat remaining tablespoon of olive oil in a medium stock pot over medium heat. Add onions and celery, cooking for 5 minutes until translucent.
Add cashews, including the water they have soaked in, and broth, then bring to a simmer. When cauliflower and garlic are finished cooking, add to stock pot.
Simmer for additional 5 minutes, then add to a blender in batches. Puree until smooth. Garnish with popcorn.