Preheat oven to 425F. Place cauliflower florets on a baking sheet. Drizzle on some olive oil and toss to coat the cauliflower.

Lightly sprinkle on sea salt. Roast for 25-30 minutes (turning over once), until the florets are tender and lightly charred. Reserve a few roasted florets for garnishing the soup later.

In a large soup pot, heat 1 tbsp coconut oil. Add in onion and cook over medium heat until onions begin to soften. Add in garlic, ginger and bay leaf, and continue to cook for another minute.

Stir in curry powder until well mixed. Add in roasted cauliflower, garbanzo beans, and vegetable broth. Season with salt, and bring it to a boil.

Reduce heat to medium-low, and simmer for about 10 minutes. Turn heat off and allow soup to slightly cool for it to be transferred to a blender.

In a blender, puree the soup in batches until smooth (or to your preferred consistency).

Return the soup to the pot and re-warm over medium heat for about 3-5 minutes. Add in a half cup of water if you like the soup to be thinner. Taste and adjust any seasonings if desired.

Ladle the cauliflower soup into each bowl. Season with freshly ground black pepper and top it with parsley, roasted cauliflower florets, and toasted cashews. Enjoy!