2tablespoonschili garlic sauce plus more for garnish
Cilantro leaves for garnish if desired
Preheat oven to 425 degrees.
Place the cauliflower florets, onions, and garlic on a rimmed baking sheet. Drizzle with the olive oil, add the salt and pepper and toss to coat. Roast for 30 minutes, turning the vegetables once, or until tender and beginning to brown. Place roasted vegetables in a food processor and puree. Add the stock, process for 30 seconds and pour into a saucepan. Bring to s simmer and cook, stirring occasionally, until heated through.
Whisk together the heavy cream, Sunbutter, chili garlic sauce and 2 tablespoons of water. Add half the mixture to the soup, stir and continue simmering for another minute or two.
Serve the soup drizzled with the remaining Sunbutter cream. Add additional chili garlic sauce and cilantro leaves if desired.