Spiced Cauliflower and Garlic Bisque

1.Preheat your oven to 400°F (200°C).

2.Place the cauliflower florets and the garlic bulb on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Toss the cauliflower to coat evenly.

3.Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, and the garlic is soft.

4.While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat.

5.Add the chopped onion to the pot and sauté until translucent, about 5 minutes.

6.Stir in the ground cumin, ground coriander, and cayenne pepper, cooking for an additional 1-2 minutes until fragrant.

7.Once the cauliflower and garlic are roasted, add them to the pot with the onions.

8.Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.

9.Remove the pot from heat. Squeeze the roasted garlic cloves out of their skins and add them to the pot.

10.Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender.

11.Stir in the coconut milk and lemon juice. Season with additional salt and black pepper to taste.

12.Return the pot to low heat and warm the soup gently, stirring occasionally.

13.Serve the bisque hot, garnished with fresh cilantro leaves.