Roasted Cauliflower:

• 2½ tbsp olive oil
• 1 head cauliflower, divided into florets (about 6 cups)

Roasted Garlic:

• 1 head garlic
• 1/2 tbsp olive oil

Soup Base:

• 1 tbsp butter (or ghee, olive oil, or avocado oil)
• 1 large Vidalia onion, diced
• 1 large Yukon gold potato, peeled and diced
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 4 cups vegetable broth (or chicken broth or stock)
• 1 sprig fresh thyme (plus more for garnish)
• 1/4 cup toasted pine nuts (for garnish)