In a small bowl, whisk together the brown rice flour, thyme, salt, pepper, cayenne, onion powder, and smoked paprika. Set aside for now.
Place the vegetable broth and roasted garlic cloves in your blender and blend until smooth. Set aside for now.
Heat a stock pot over medium heat for 2 minutes. Add the onion and cauliflower and saute for 5 minutes, adding a splash of water if they stick. Add the spice mixture you set aside earlier and stir for 1 minute.
Slowly add the broth mixture, stirring constantly. Turn the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, uncovered, until the vegetables are just tender. Stir in the chard and peas and remove the pot from the heat.
Serve with parsley and a squeeze of lemon on top.