Preheat your oven to 425°F (220°C).

Combine cauliflower florets and whole garlic cloves with 1 tablespoon of olive oil and ¼ teaspoon of salt on a baking sheet. Toss to coat and roast for 12-15 minutes.

Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions and sauté for 5-7 minutes until soft and lightly browned.

Stir in 1 teaspoon of dried Italian seasoning and 2 tablespoons of balsamic vinegar, then add cut Yukon Gold potatoes and 4 cups of vegetable broth. Cover and bring to a simmer.

Add the roasted cauliflower and peeled garlic to the pot. Simmer for an additional 5 minutes until all vegetables are soft.

Using an immersion blender, puree the soup until smooth. Adjust seasoning with remaining salt and freshly cracked black pepper.

Ladle soup into bowls and garnish with a drizzle of olive oil or toppings of your choice. Serve warm.