Preheat oven to 375 degrees F.

Spray olive oil on baking pan large enough to hold cauliflower florets and onion chunks without crowding.

Place cauliflower and onion on pan and season lightly with salt, pepper and one teaspoon of garlic powder

Drizzle vegetables with 2 tablespoons olive oil. Roast about 30-45 minutes until cauliflower is soft and lightly browned

Roast cashews in separate pan until toasted while veggies are cooking. Check often so they do not burn.

Remove vegetables and cashews from oven.

Place cauliflower and onions in pot and cover with vegetable stock.

Add thyme and second teaspoon of garlic powder to stock.

When vegetables are soft, remove from heat. With immersion blender, blend ingredients until creamy. If too thick, add water.

Add salt and pepper, to taste.

Sauté mushrooms in remaining olive oil until browned. Reserve for garnish.

Break cashews into pieces and reserve for garnish.

To serve, ladle soup into bowls. Top with mushrooms and cashews and sprinkle with chives.

Squeeze lemon on top for brightness.