PREP: Preheat the oven to 450 F / 230 C. Pour the avocado oil onto a rimmed baking sheet. When the oven comes up to temperature, place the oiled baking sheet into the oven until the oil is shimmering hot (although not smoking), about 4 – 5 minutes.

LAYER: Cut the onion in half through the root, then peel and discard the skin. Use tongs to carefully place the onion halves onto the preheated, oiled baking sheet, cut sides down. Slice off and discard the tops of the garlic heads, then place them on the baking sheet. Spread the green onions out so they’re as close to a single layer as you can manage across the sheet, making sure none of the green onion ends overlap the edge of the baking sheet to avoid them burning.

ROAST: Roast the green onions, turning every five minutes or so, until they are tender and soft, with golden charred marks throughout. For larger, thicker, wild or farmer’s market green onions, this will take 15 – 20 minutes. For thinner, smaller or grocery store green onions, this will take much less time, so you’ll want to watch them at around the 10 – 12 minute mark. You’ll need to keep an eye on them, because you want lovely golden brown char marks, but you don’t want the green onions to burn or blacken as that will result in a bitter salsa. If the ends of the green onions start to crisp up early on, snip them off with scissors and finish the thicker roots of the green onions up in the oven without them. When the green onions are done, remove them from the baking sheet and continue to roast the onion and garlic until the onion halves are a deep golden brown, about 20 – 25 minutes total roasting time.

BLEND: Let the garlic cool enough to handle. Remove & discard the root ends of the onion and roughly chop it into pieces. Snip off and discard the green onion roots, too. When the garlic is cool enough to handle, squeeze the roasted garlic from the cloves and add it to a blender, along with the roasted onion, green onions, chicken broth, cilantro, lime juice, oregano, ginger & salt, as well as the cumin & black pepper, if using. Puree on high until the salsa is evenly combined and smooth.

SIMMER: Add 2 cups / 480 ml of the nightshade free salsa verde to a large saucepan or dutch oven, reserving any leftover salsa verde for another meal. Stir through the chicken broth, oregano, ginger & salt, as well as the cumin & black pepper, if using. Bring the soup base to a simmer over medium heat, then add the cooked chicken. Simmer until the chicken is warmed through and the soup is hot, then add the cauliflower rice. Cook until the cauliflower rice has softened, but still has some bite, about 5 minutes or so. Taste and adjust seasonings if needed and serve with as many toppings as you like!