Preheat your oven to 400°F (200°C). Wash and cut the cauliflower into uniform florets. Place the florets and whole garlic bulbs on a baking tray, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for about 25-30 minutes, or until the cauliflower is tender and golden brown.

In a large pot, heat a splash of olive oil over medium heat. Add chopped fresh tomatoes and cook, stirring frequently for around 5-7 minutes, until they begin to break down.

Let the roasted garlic and cauliflower cool slightly, then squeeze the garlic out of its skins into the pot. Add the roasted cauliflower and pour in enough vegetable broth to cover everything. Bring to a gentle simmer for about 10 minutes.

Blend the soup using an immersion blender until smooth and creamy. Adjust seasoning as needed with salt and pepper.

Rinse about half a cup of quinoa and cook according to package instructions. Spread on a baking sheet and toast in the oven for an additional 10 minutes until crispy.

Ladle the soup into bowls, add the crispy quinoa on top, and garnish with fresh herbs. Serve with crusty bread if desired.