Roast the vegetables: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Toss the cauliflower florets and quartered shallots with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread in an even single layer. Place the 4 unpeeled garlic cloves in a small piece of aluminum foil, drizzle with 1/2 teaspoon olive oil, fold into a packet, and place onto the baking sheet.

Bake to golden caramelization: Roast for 25 to 30 minutes, tossing halfway through, until the cauliflower florets are fork-tender with blistered golden-brown edges. Remove from the oven and reserve 1/2 cup of the prettiest roasted florets for final garnish.

Squeeze the roasted garlic: Carefully unwrap the foil packet. Squeeze the soft, sweet caramelized garlic cloves out of their papery skins into a high-speed blender container.

Blend until velvety smooth: Add the remaining roasted cauliflower, roasted shallots, vegetable broth, fresh thyme, white miso paste (or parmesan), Dijon mustard, and lemon juice to the blender. Secure the lid and blend on high for 60 to 90 seconds until silky, creamy, and completely smooth.

Heat and adjust seasoning: Pour the blended soup into a medium pot over medium-low heat. Stir in the heavy cream (or coconut milk). Warm gently for 3 to 5 minutes until steaming (do not boil). Taste and adjust seasoning with additional sea salt or black pepper if desired.

Garnish and serve: Ladle into warm shallow bowls. Top with the reserved roasted cauliflower florets, microgreens or fresh thyme, cracked black pepper, and a swirl of olive oil. Serve hot with thick slices of crusty sourdough bread.