In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring often, until the onion becomes soft and translucent.

Next, stir in the chopped garlic and continue to sauté for an additional 30 seconds until fragrant. Add ¾ of the cauliflower florets, diced potato, vegetable broth, and plant-based milk. Bring to a gentle boil.

Once boiling, lower the heat to a simmer and cover the pot. Allow the mixture to cook for 15-20 minutes, or until the cauliflower and potato are tender.

While the soup is simmering, heat the remaining oil in a separate pan. Slice the reserved cauliflower florets and sauté them for about 5-7 minutes until golden brown.

After the vegetables have softened, remove the pot from heat. Blend the soup until smooth using an immersion blender.

Ladle the soup into bowls and top with the sautéed cauliflower florets, pumpkin and sunflower seeds, and chopped fresh parsley.