Preheat the oven to 400°. Toss the chopped cauliflower with half the oil and garlic powder. Spread out evening on a sheet pan and roast for about 15 minutes or until golden brown.
In a large pot, saute the onion in the remaining oil until translucent. Add in the chickpeas, potatoes, thyme, paprika, and old Bay seasoning. Continue cooking for a few minutes. Add in the stock and stir around to make sure nothing sticks.
Add the cooked cauliflower to the soup pot, and let simmer with a lid for about 15 minutes.
Once the potatoes are cooked, add in the nutritional yeast and oat milk. Let soup cool slightly before adding about half to a blender. Pour the blended soup back into the pot and stir around. Season with salt and pepper to taste. Enjoy immediatly!