Preheat your oven to 450°F. This high temperature is essential for roasting the cauliflower to achieve that perfect golden brown color and tender texture.
While the oven is heating, smash the garlic cloves with the side of a knife. This technique releases their oils, maximizing their flavor.
In a large bowl, place the cauliflower florets and the smashed garlic. Drizzle with 2 tablespoons of olive oil, ensuring every floret is well coated. Shake the bowl gently to mix.
In a separate small bowl, combine the turmeric, cumin, salt, and optional crushed red pepper flakes. Sprinkle this mixture evenly over the cauliflower, tossing to coat thoroughly.
Spread the seasoned cauliflower on a large rimmed baking sheet. Make sure to arrange them in a single layer for even roasting.
Roast the cauliflower in the oven for about 25 to 30 minutes, turning occasionally to ensure they are evenly cooked and browned. The goal is to have tender florets with a caramelized exterior.
While the cauliflower is roasting, heat a medium pot over medium heat. Add 1 teaspoon of olive oil and the chopped onion. Sauté until the onion is translucent, which should take about 2 to 3 minutes.
Once the onion is ready, add the vegetable broth and transfer the remaining roasted cauliflower into the pot. Bring the mixture to a boil, then reduce the heat and cover, allowing it to simmer for 15 minutes. This step allows the flavors to meld beautifully.
After simmering, use a hand blender or a regular blender carefully in batches to blend the soup until it’s smooth and creamy. This is where the magic happens!
Taste the soup and add more salt if needed. Stir in the coconut milk until well incorporated. This will add a rich, creamy texture that balances the spices perfectly.
To serve, ladle the soup into bowls and top with reserved roasted cauliflower and a sprinkle of chopped cilantro. You can also drizzle a bit more coconut milk on top for an extra creamy finish.
