Preheat your oven to 425°F (220°C). Cut the cauliflower into small florets, toss them with 1 tablespoon of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 20-25 minutes until they are golden and crispy.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add diced onions and minced garlic, sautéing until they are soft and fragrant, about 5 minutes.

Add the peeled and cubed sweet potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender, around 15-20 minutes.

Once the sweet potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender.

Add the coconut milk to the pureed soup and mix well. Adjust salt and pepper to taste, and allow it to heat through on low heat for a few minutes.