Roughly chop up the head of cauliflower into florets and spread them onto your baking sheet. Add on the cloves of garlic and drizzle everything with about a tablespoon of olive oil. Stir to coat. Roast the cauliflower and garlic for about 20-25 minutes, stirring halfway through, or until soft and slightly charred.

While the cauliflower is roasting, place a large pot over medium heat. Melt the vegan butter and sauté the onion until soft and translucent, about 2-3 minutes.

Add in the chopped up carrots and celery and cook for another 5 minutes, stirring occasionally.

Once the cauliflower and garlic are done roasting, roughly chop up the cauliflower and mince the roasted garlic cloves. Add them, along with the bay leaf and dried thyme, to the pot.

Sprinkle the flour over top of the vegetables and cook until the flour disappears. Pour in the vegetable broth and stir everything together. Bring the mixture to a simmer and allow everything to simmer for 10 minutes.

Lastly stir in the non-dairy milk and nutritional yeast and season liberally with salt and freshly ground black pepper. I've found this soup can use a good bit of salt so don't be shy!

If desired, you can use an immersion blender to blend part of the soup so that it's more creamy and smooth.