Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the cauliflower florets with olive oil, salt, and pepper, then arrange them in a single layer. Cut the tops off the garlic heads, drizzle with oil, wrap them in foil, and place them on the baking sheet. Roast everything for 20-30 minutes until the cauliflower is tender and golden, and the garlic is sweet and fragrant.

In a large saucepan, heat a tablespoon of olive oil over medium-high heat. Add the diced onion and sauté for 3-5 minutes, stirring frequently until it becomes tender and translucent. Stir in the fresh thyme, and cook for an additional minute until aromatic.

Add the roasted cauliflower and the squeezed roasted garlic to the saucepan, along with vegetable or chicken broth. Bring the mixture to a boil, reducing the heat to a simmer, and let it cook uncovered for about 10 minutes.

Using an immersion blender, carefully puree the soup directly in the saucepan until it's completely smooth and creamy.

Stir in the optional white miso paste, if using, along with the shredded asiago cheese. Continue stirring until the cheese has fully melted and the soup is well combined. Finally, add freshly squeezed lemon juice.

In a skillet over medium heat, add the raw quinoa and toast it until it pops, stirring frequently for about 3-5 minutes. Once popping slows, add panko breadcrumbs, sesame seeds, and chia seeds.

Ladle the smooth Asiago roasted garlic cauliflower soup into bowls and top generously with the crunchy quinoa mixture.