Preheat your oven to 400°F (200°C). On a baking sheet, combine the cauliflower florets, diced onion, and whole garlic cloves drizzled with 2 tablespoons of extra-virgin olive oil. Roast them for about 25–30 minutes, or until the cauliflower is golden brown and tender, stirring halfway through.

In a large pot, bring approximately 4 cups of water or vegetable broth to a gentle simmer over medium heat. Add the roasted onions, garlic, and cauliflower from the oven, along with 2 cups of chopped kale. Allow this mixture to simmer for about 10 minutes.

With the soup simmering, stir in one ripe avocado, chopped into chunks. Continue to cook for an additional 5 minutes.

Using an immersion blender, carefully puree the soup mixture until it reaches a smooth and creamy consistency. If you prefer a thinner soup, feel free to add more water or broth.

Once blended, taste and adjust seasoning with salt and optional spices like thyme and cumin. Serve your warm Cauliflower Kale Avocado Soup hot, drizzled with olive oil.