Preheat your oven to 425°F (220°C). Wash and cut the cauliflower into bite-sized florets and spread them on a baking sheet. Drizzle with oil, and sprinkle with salt and pepper.

Slice off the top of a head of garlic, drizzle with oil, wrap in foil, and place on the baking sheet with the cauliflower.

Roast the cauliflower and garlic for 20-30 minutes, stirring halfway through, until the cauliflower is golden and fork-tender.

Sauté diced onion in a saucepan over medium heat until soft and translucent, about 3-5 minutes. Add thyme and sauté for another minute.

Squeeze the roasted garlic into the saucepan. Add roasted cauliflower and broth, bring to a gentle boil, then simmer for about 10 minutes.

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

Toast quinoa in a pan until popping slows down. Combine with breadcrumbs and seasonings and cook until golden.

Stir in lemon juice before serving. Ladle soup into bowls, top with quinoa mixture, and garnish with parsley.