Roasted Cauliflower Soup with Carmelized Onions and Mushrooms - Vegan!!!

I made this yesterday.  We ate lunch after we spent some time decorating outside.  This warmed us up and really hit the spot.  It's the best cauliflower soup I have ever made.  Easy too!  To make this dish you will need:
1 large head cauliflower, cored and cut into 1/2 inch thick slices
1 head garlic, broken into cloves, ends trimmed and smashed, with the papery skin left on
3 tablespoons olive oil
2 tablespoons lemon zest
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cans of vegetable broth
1 3 ounce package of dehydrated Porchini Mustrooms
1 medium sweet onion, sliced thin
4 tablespoons olive oil, divided
1/2 teaspoon sea salt, plus a pinch
sprinkle of brown sugar
 pinch of black pepper
3 tablespoons parsley, minced
the porchini mushroom once removed from the broth, chopped

Preheat oven to 400 degrees F.
Toss the cauliflower and garlic with the olive oil, zest, salt, and spices, and turn out onto a rimmed baking sheet. Roast for 25 minutes, or until the cauliflower is tender and the edges are lightly browned.
When it’s cool enough to handle, peel the papery skin from the garlic.
Using your blender of choice, puree the roasted vegetables with the broth until smooth. Check salt levels and adjust as needed. To serve, heat over medium-low heat, stirring often, for 20 minutes.

In the meantime, in a large saucepan, put the vegetable broth, along with one can of water and the dried mushrooms.  Heat over medium heat.  This will hydrate the mushrooms and add extra flavor to the broth.

In a sauté pan, add the onion, the olive oil the salt and pepper.  Lightly sprinkle with brown sugar.  This helps to caramelize the onions quicker.  Cook on medium until the onions softened and caramelize.  Add in the mushrooms that have been removed from the broth and chopped.

Add the roasted cauliflower to the broth.  Using an immersion blender, blend the soup.  It will be nice and thick.  Spoon into a bowl and top with the onion/mushroom mixture.  Enjoy!