Preheat the oven to 400°F for roasting the cauliflower and garlic.

Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast them along with whole heads of garlic until golden and tender.

In a large pot, sauté diced onion and fresh thyme until the onion is translucent.

Add roasted cauliflower, roasted garlic (squeezed out of their skins), and broth to the pot. Bring to a simmer.

Stir in white miso paste and cook for a few minutes.

Blend the soup until creamy using an immersion blender or carefully in a stand blender.

Stir in Asiago cheese, lemon juice, raw quinoa, panko bread crumbs, sesame seeds, chia seeds, lemon zest, and parsley until well combined.

Simmer for additional cooking time to ensure quinoa is tender and flavors meld.

Serve hot.