- Preheat oven to 425°F. Place cauliflower florets on a foil-lined, large rimmed baking sheet. Drizzle with Roasted Garlic Infused Oil. Sprinkle with salt and pepper. Roast 25 minutes or until golden brown and softened; stirring halfway through.
- Transfer to a large saucepan or Dutch oven over medium-high heat. Add chicken broth, Rustic Herb Seasoning and Garlic Garlic™ Seasoning. Bring to a boil. Reduce heat and simmer 10-15 minutes. Cool slightly.
- Using an immersion blender, blender or food processor, blend soup until smooth; blend in batches, if needed.
- Place back in pan. Add cashewmilk and simmer until heated through, about 10 minutes. Serve soup in bowls garnished with pepitas, a drizzle of Roasted Garlic Infused Oil and a sprinkle of Rustic Herb Seasoning.
Makes 12 (¾ cup) starter servings or 6 (1½ cup) main dish servings.
Make ahead: Prepare through step 3. Store in an airtight container. Refrigerate up to 2 days ahead. Continue with step 4.