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Preheat the oven to 180°C. Cut the cauliflower into large pieces and place on a baking tray. Add the garlic cloves in their skins to the tray. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 mins until golden and starting to char and the garlic is soft.
When cool enough to handle, remove the skins from the garlic cloves. Add the cooked cauliflower to a large blender along with the peeled garlic, lesser amount of oat milk, chestnuts, nutritional yeast, olive oil, water and stock cube. Blend until smooth and season well with salt and pepper. Alternatively, place everything into a large pot and use an immersion blender to blend until smooth.
Heat the soup up on the stove in a large pot and add more oat milk or water to thin down if needed.
Toast the bread and rub it with garlic cloves and then drizzle with a little olive oil to make garlic bread. Top with vegan cheese, if using.