Roasted Red Pepper and Cauliflower Soup!

4 red bell peppers, cut in half and seeded
1 head of cauliflower, cut into florets
2 T. olive oil
1 onion, diced
3 cloves garlic, minced
1 t. black pepper
1 t. cayenne
1 t. cumin
1 t. thyme
4 c. vegetable broth

Place red peppers on a baking sheet, cut sides down.  Broil for 15 minutes or until blackened.  Place peppers in a sealed container and let them steam for 20 minutes before pinching and peeling the skins off and dicing.  Meanwhile, toss cauliflower florets with 1 T. olive oil and bake for 30 minutes at 400 degrees or until golden.  Toss a few times during the baking.  Heat 1 T. olive oil in a large pot and saute onion.  Add garlic and spices and cook for a minute more.  Add broth, peppers, and cauliflower and simmer for 10 minutes.  Puree with an immersion blender until smooth.