Preheat oven to 400 deg F. Wrap garlic cloves in foil and place on baking sheet. Bake at 400 deg for ~20 minutes, or until the cloves are lightly browned and soft when pressed. Cool and remove roasted garlic cloves from their skins and set aside.

In a large pot on stove top, add the cauliflower florets, chicken broth, thyme, and oregano. Bring to a boil and then reduce to medium-high heat. Cook, covered, ~15 minutes or until soft. Do not drain liquid.

In a small non-stick skillet, heat avocado oil over medium-high heat on stove top. Sautee yellow onions until tender. Set aside.

In a large blender, combine the roasted garlic, cooked cauliflower, and sautéed onions with the nutritional yeast, black pepper, and sea salt. Blend until smooth. If more liquid is needed to achieve desired consistency, add some of the remaining cooking liquid from the cauliflower. Serve + enjoy!