Roasted Veggies:
1 head cauliflower, chopped
1 medium sweet onion, chopped
3 Tbsp olive oil
pinch of truffle salt and fine black pepper

Pumpkin Swirl:
3/4 cup canned organic pumpkin, unsweetened
1 cup garbanzo beans, canned/drained/unsalted
1/4 cup maple syrup
2 Tbsp olive oil
1/4 tsp garlic powder
1 tsp cider vinegar
dash cinnamon
salt to taste

White Puree:
roasted cauliflower (about 8 cups loose)
roasted onion
olive oil drizzle from roasting pans
3-6 Tbsp soy creamer or milk (plain) until blends smooth
salt to taste

garnish: small florets of roasted cauliflower and bits of roasted onion, drizzle EVOO, pepper