Servings: 4

3 pounds whole cauliflower (about 1½ medium heads or 8 cups of florets) 3 pounds whole cauliflower (about 1½ medium heads or 8 cups of florets)
6 medium garlic cloves 6 medium garlic cloves
6 T extra-virgin olive oil, divided, plus additional for garnish 6 T extra-virgin olive oil, divided, plus additional for garnish
1¾ tsp kosher salt, divided 1¾ tsp kosher salt, divided
1 large yellow onion 1 large yellow onion
1 carrot 1 carrot
6 to 7 cups vegetable broth 6 to 7 cups vegetable broth
1½ tsp cumin 1½ tsp cumin
1½ tsp coriander 1½ tsp coriander
1 tsp ground ginger 1 tsp ground ginger
1 tsp turmeric 1 tsp turmeric
1 tsp cinnamon 1 tsp cinnamon
¼ tsp black pepper ¼ tsp black pepper
Paprika, for garnish Paprika, for garnish

Preheat the oven to 450°F.
Chop the cauliflower into florets. Peel the garlic, keeping the cloves whole. Place the cauliflower and garlic in a large bowl and stir together with 3 tablespoons olive oil and 1 teaspoon kosher salt. Line a baking sheet with parchment paper or a silicon mat, and place the cauliflower in an even layer on top. Roast for 30 to 35 minutes until lightly blackened and very tender, stirring once.
Meanwhile, dice the onion. Peel and dice carrot.
In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Sauté the onion and carrot until the onion is translucent, about 5 minutes. Add 6 cups vegetable both and the cumin, coriander, ginger, turmeric, cinnamon, and black pepper, and bring it to a boil. Simmer for 10 to 15 minutes while the cauliflower roasts.
When the cauliflower is done, use a spoon to remove about ¾ cup of the smallest florets for the garnish. Then pour the remaining roasted cauliflower and garlic into the broth mixture. Add 1 cup broth, 1 tablespoon olive oil, and ¾ teaspoon kosher salt. Puree with an immersion blender until smooth (or pour into a blender and blend until smooth, taking care that the liquid is very hot).
Serve immediately, topped with the reserved cauliflower, sliced green onions, additional olive oil (if desired), and a sprinkle of paprika.