Put the cauliflower florets in a large mixing bowl, drizzle 2 teaspoons of neutral oil over them, set aside
In a small bowl, mix all the spices up to the cayenne pepper and salt
Add 1 tbsp spice mix to the flowers, mix until coated. Place florets on parchment-lined baking sheet and roast at 425 F for 20-25 minutes, or until edges are golden and caramelized (turn over halfway through cooking time)
While the cauliflower is browning, coat the bottom of the pan with neutral oil in a large Dutch oven over medium heat. When the oil is heated, add the onion, celery and carrot, sauté for 7-8 minutes until the onions are golden.
Add the red curry paste, ginger and garlic mixture to heat and stir, about 2 minutes, until blended.
Add the broth, water, lentils, potatoes and remaining spice mix. Bring to a boil and cook with the lid partially closed for about 20-25 minutes until the potatoes and lentils are tender. Option: Use an immersion blender, or for a smoother consistency, carefully transfer 1/2 cup of water into a blender and then return it to the pot
Add coconut milk, maple syrup and lemon juice. Adjust seasoning to taste. Cook for another 5 minutes until fully heated
Add ladle soup and roasted cauliflower and fresh herbs for serving. Enjoy!
