In a large bowl, add the cauliflower pieces, 2 tablespoons of oil and a sprinkling of salt and pepper. Toss to coat.
Spread cauliflower pieces on a rimmed baking sheet and roast until tender and browned, about 20 minutes, turning the pieces over halfway. Remove from the oven, and set aside. Save a few of the small bits of roasted cauliflower to garnish the soup.
In a medium soup pot over medium heat, add the remaining 2 tablespoons of oil. Next add the onion and sauté until tender, about 5 minutes. Add the sliced garlic, powdered cumin, powdered ginger and powdered turmeric. Stir to combine and sauté for about 1 minute, until the garlic and spices are fragrant. Finally, add the water or broth, coconut milk and roasted cauliflower pieces. Raise heat and bring to a boil. Reduce to heat to low, cover and simmer the soup for 20 minutes, or until the cauliflower pieces are tender.
Blend the soup in the soup pot with an immersion blender, or transfer it to a blender and process until smooth. Reheat if needed and season with salt and pepper to taste.
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