Instructions

1. Preheat oven to 400 degrees F.
2. Place cauliflower florets on a large baking sheet and drizzle with 1 tablespoon of the olive oil. Toss and season with salt and pepper.
3. Roast in the oven for 25-30 minutes, or until cauliflower is starting to brown and is tender when pierced with a fork.
4. Remove the cauliflower leaving about a cup of the florets in for 10 minutes longer to get a little extra brown to use as garnish.
5. Remove from oven and set the extra brown florets aside.
6. In a large pot, heat the remaining tablespoon of olive oil over medium heat.
7. Add the onion and cook for 3 minutes.
8. Add the garlic, thyme, and crushed red pepper flakes. Cook for 2 minutes.
9. Stir in the roasted cauliflower, roasted red peppers, vegetable broth, and paprika. Turn the heat to low and let the soup simmer for 20 minutes.
10. Using an immersion blender or Vitamix, blend the soup until soup is creamy and smooth.
11. Stir in the fresh basil.
12. Season the soup with salt and pepper, to taste.
13. Ladle the soup into bowls and garnish with fresh basil, microgreens and crispy cauliflower, if desired.