Preheat oven to 400°F. Combine cauliflower, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until cauliflower is tender and browned in places, 12 to 15 minutes. Add just half the parmesan to roasted cauliflower and toss.

Meanwhile, heat 2 tsp olive oil in large pot over medium heat. Add garlic and shallot and cook until softened, 3 to 5 minutes. Add cashews, tomatoes, coconut milk, ¼ cup water, and a pinch of salt and pepper to pot with aromatics. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes.

Carefully pour bisque mixture into blender and purée until smooth, 1 to 2 minutes. (TIP: Vent blender by removing plastic center of lid; begin blending on low and finish on high to avoid splashing.)

Make small tear at top of quinoa bag and microwave for 60 seconds. Divide creamy tomato bisque between bowls and top with quinoa and parmesan-roasted cauliflower. Sprinkle with basil and remaining parmesan. Soup’s on! (TIP: You can also combine precooked quinoa and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

You can also roast cauliflower in air-fryer at 375°F for 6 to 8 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.