Preheat your oven to 400°F (200°C). Toss the garlic cloves, lightly coated in a tiny drizzle of olive oil, on a small piece of foil and roast for about 20 minutes until they become soft and slightly caramelized.
While the garlic roasts, roughly chop the cauliflower, potato, and onion. Rinse the cannellini beans under cold water if using canned.
In a large pot, heat the remaining olive oil over medium heat and sauté the chopped onion until softened, about 3-4 minutes.
Add the cauliflower and potato to the pot, stirring for another 2 minutes, then pour in the vegetable broth. Bring the mixture to a gentle boil and let it simmer until the vegetables are tender, about 15 minutes.
Once the vegetables are soft, add in the cannellini beans and the roasted garlic (squeezed out of its skins) to the pot.
Using an immersion blender or transferring the soup in batches to a blender, purée the soup until it’s smooth and creamy.
Return the soup to the pot over low heat and stir in the low-fat Greek yogurt and silken tofu. Warm through gently—avoid boiling once the dairy and tofu are added to maintain creaminess.
Season with salt and pepper to taste. Adjust the consistency with a splash of extra broth or water if needed.
Serve warm and enjoy this comforting bowl of creamy roasted garlic cauliflower potato soup.