Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on the prepared baking sheet.

Wrap whole garlic cloves in aluminum foil, drizzle with olive oil, and roast alongside the cauliflower for 25-30 minutes.

In a large pot, heat olive oil and sauté the chopped onion for about 5 minutes until translucent.

Add roasted cauliflower and garlic to the pot, pour vegetable broth and coconut milk, and simmer for 5-10 minutes.

Use an immersion blender to puree the soup until smooth. If using a standard blender, let cool slightly.

Serve hot, garnished with olive oil or fresh herbs.