Method

Prepare a baking tray and coat the cauliflower florets in one tablespoon of the coconut oil. Roast the cauliflower at 400°F for about 30 minutes, until the cauliflower florets are golden brown on the tips.

While the cauliflower is roasting, cook the onions and coconut oil in a large pot on medium heat for about 5 minutes.

Add in the curry paste and salt and stir to coat onions.

Once the cauliflower is out of the onions, add all but a few florets (these will be used as topping) into the soup pot.

Then, add in the vegetable broth and coconut milk. Cook until the soup is warm and then squeeze in the lime juice.

Transfer soup to blender and blend in batches until smooth. Taste and add more salt or lime if needed.

Top with leftover roasted cauliflower, green onions, and sesame seeds, if desired.