Preheat the oven to 375°F while you wash and chop up a large head of cauliflower into bite-sized pieces.

Open, drain, and rinse a can of chickpeas, then pour about 1/2 of the can onto a paper towel and dry off any excess water.

Place 1 1/2 cups of cauliflower florets and 3/4 cup of chickpeas on a sheet pan. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of curry powder. 1/4 teaspoon of salt, and a dash of turmeric. Stir it around to coat them with the spices and place in the oven for 20 minutes flipping after 10 minutes.

While the chickpeas and cauliflower are roasting, sauté a diced onion in 2 tablespoons of olive oil over low heat until soft, then add minced garlic, curry powder, salt, cumin, turmeric, and red pepper flakes, and cook for an additional 2 minutes.

Add the remaining cauliflower florets (about 4-5 cups) and 1/2 can of chickpeas and add broth until it just barely covers the cauliflower (about 3 cups).

Simmer for about 20 minutes until the cauliflower is very soft, then use your immersion blender to puree the soup until no large chunks remain.

Add a can of coconut milk to the soup and puree again with an immersion blender until very smooth. Heat for 2-3 more minutes, but do not boil. Add additional salt and cayenne pepper to taste.

Serve with roasted cauliflower and chickpeas on top and garnish with fresh parsley or cilantro.