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PdfPreheat the oven to 400°F (200°C).
Toss the chopped cauliflower with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, stirring occasionally, until crispy and golden brown.
In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.
Add the diced sweet potatoes, vegetable broth, smoked paprika, cinnamon, cumin, salt, and pepper. Bring to a boil.
Reduce heat, cover, and let simmer for 15–20 minutes until the sweet potatoes are fork-tender.
Use an immersion blender (or a regular blender in batches) to puree the soup until smooth.
Stir in the coconut milk and adjust seasoning as needed. Simmer for another 5 minutes.
Ladle the soup into bowls and top with roasted cauliflower crumbles.
Optional: Drizzle with extra coconut milk, olive oil, or sprinkle with fresh herbs.
Enjoy warm!