Preheat the oven to 400° F and place a rack in the middle of the oven. Line a rimmed baking tray with parchment paper.

Place the pistachios, breadcrumbs, garlic, salt, chipotle powder and pepper in a food processor and pulse a few times until a crumb forms. Place the pistachio breadcrumbs into a large shallow bowl. In a separate bowl, combine the prepared vegan eggs and milk. To coat the florets, place a floret first into the wet batter, gently tap off any excess liquid, then coat generously in the pistachio breadcrumbs. Place the florets on the lined baking tray and repeat until all the florets are coated. Bake in the oven for 20 minutes until golden and crispy, flipping halfway through.

Meanwhile, heat the butter in a soup pot over medium heat. Once the butter is melted, add the onions and garlic and sauté until the onion is translucent and the garlic is fragrant, 3 to 5 minutes. Add the cauliflower and broth, and season with the nutritional yeast, cumin, salt, pepper and cayenne. Mix to combine, increase the heat to high and bring to a boil. Once it reaches a boil, reduce the heat to medium-low, cover and simmer until the cauliflower is tender, 10 to 15 minutes. Using an immersion blender (or transfer the contents to a regular blender), blend the soup until smooth, or until it reaches your desired consistency.

Serve immediately with pistachio crusted florets, cilantro, and lemon zest. Enjoy!