Preheat oven to 400 degrees Fahrenheit.

On a large, rimmed baking sheet, spread cauliflower in a single layer. Sprinkle evenly with garlic powder, onion powder, salt, pepper, crushed red pepper, paprika, and turmeric. Drizzle with three tablespoons olive oil and toss to coat. Roast until golden brown, about 25 to 30 minutes.

In a large soup pot, heat remaining three tablespoons olive oil over medium-high heat. Add onion and cook until softened, about six minutes. Add roasted garlic pulp and heat through, about three minutes. Add roasted cauliflower and any excess juices and cook for another five minutes. Add almond milk and water and cook for another 10 minutes. With an immersion blender, puree until smooth. Season with additional salt and pepper if needed.

Serve warm with pesto drizzle.

Preheat oven to 400 degrees Fahrenheit.

Slice the top off the head of the garlic. Set it on a large piece of aluminum foil.

Drizzle oil over garlic, allowing oil to cover the garlic completely. Wrap tightly with foil and place directly on wire rack. Roast for 45 minutes, or until garlic is softened. Remove from oven to cool, and then squeeze roasted garlic from the skins.

Combine basil, garlic, salt, and pepper in a food processor. With the motor running, add oil in a slow, steady stream. Add pine nuts and blend until smooth.