- Preheat oven to 425◦. In large mixing bowl, toss cauliflower florets and shallots with 1-2 tablespoons extra-virgin olive oil, a pinch of sea salt and pepper. Place the florets on parchment lined baking pan and bake for 25-30 minutes.
- Using blender, combine roasted cauliflower, shallots, roasted garlic, vegetable broth, ¼ cup coconut milk, a pinch of sea salt and fresh cracked pepper to taste. Blend until smooth. Repeat in batches until all blended. Heat in saucepan on stovetop to serve.
- Garnish soup with toasted pumpkin seeds, chopped cilantro and a drizzle of extra virgin olive oil.