Preheat your oven to 425°F (220°C). Prepare the garlic bulb by cutting off the top, drizzling it with olive oil, and sprinkling a pinch of salt. Wrap it in aluminum foil and place it in the oven. Roast for 35-40 minutes until soft and fragrant.

Chop two heads of broccoli into small pieces and cut the remaining head into florets. Toss the chopped broccoli on a baking tray with olive oil, garlic powder, dried thyme, and salt. Roast for about 20 minutes, or until tender and crispy.

In a large pot, heat a splash of olive oil over medium heat. Add the diced shallots and a pinch of salt and sauté for 2-3 minutes until translucent. Add the crushed roasted garlic and fennel seeds, stirring to combine.

Stir in about two-thirds of the roasted broccoli. Pour in the vegetable broth and bring to a low boil. Once boiling, add the orzo and thyme, cooking for around 9-10 minutes, stirring occasionally.

Once the orzo is at the desired texture, remove from heat. Stir in lemon zest and pesto, mixing well. Adjust seasoning as needed. Serve in bowls topped with reserved roasted broccoli and optional plant-based feta.