Preheat your oven to 400°F (200°C). Break your cauliflower into small florets and place them in a bowl. Drizzle with 1 tablespoon olive oil, then season with salt and pepper. Toss to coat.

Spread the cauliflower on a baking sheet and roast for 20-25 minutes until tender and caramelized.

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.

Stir in the curry powder and cook for another minute to bloom the spices. Then blend in the roasted cauliflower and chopped apples.

Pour in the vegetable broth and bring to a gentle simmer for about 10 minutes.

Stir in coconut milk and blend until smooth. Adjust seasoning with salt and pepper.

Ladle the soup into bowls and garnish with fresh herbs, coconut milk, or crispy chickpeas.