Preheat your oven to 400°F (200°C). Chop the cauliflower into florets, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and lightly browned.

In a large pot, heat the remaining olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.

Add the curry powder to the pot, cooking for about 1 minute to toast the spices.

Stir in the roasted cauliflower, chopped apples, and vegetable broth. Bring to a simmer and cook for 10 minutes.

Stir in the coconut milk and blend until smooth using an immersion blender. Adjust seasoning to taste.

Ladle the soup into bowls and garnish with fresh herbs or a swirl of coconut milk, then serve immediately.