Preheat oven to 400°F. Combine quinoa, 1 cup water, and a pinch of salt in small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 10 to 12 minutes. (4-serving meal: use 1¾ cups water)

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. (4-serving meal: use 2 tbsp olive oil)

Heat 2 tsp olive oil in large pot over medium heat. Add garlic and shallot and cook until softened, 3 to 5 minutes. (4-serving meal: use 4 tsp olive oil)

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. (4-serving meal: use ½ cup water) (TIPS: Vent blender by removing the plastic center of the lid and begin blending on low and finish on high to avoid splashing. Blend in batches for the 4-serving meal.)

Add just half the parmesan to roasted cauliflower and toss. Divide creamy tomato bisque between bowls and top with quinoa and parmesan roasted cauliflower. Sprinkle with basil and remaining parmesan. Soup’s on!