This soup is creamy and thick without any dairy, soy, gluten or sugar. It's ideal for an easy weeknight meal or appetizer when entertaining!
Preheat the oven to 375 degrees F. Prepare a large rimmed baking sheet with parchment paper and set aside.
Cut the cauliflower into 1 inch florets and place them on the prepared baking sheet. Drizzle the florets with the olive oil, sea salt and pepper.
Roast the cauliflower in the oven for 40 minutes or until golden brown and tender. Then, remove from the oven and set aside to cool for 5 minutes.
In a large food processor, combine the roasted cauliflower florets with the remaining ingredients and puree until smooth. Add more almond milk if you'd like a thinner consistency for your soup. Season to taste with seasame seeds, salt and pepper and serve.
Soup will keep in the fridge in a sealed container for up to 2 days.