Preheat oven to 375°F.

Line a baking sheet with foil. Spray with olive oil or nonstick baking spray. Set pan aside.

Break cauliflower into florets and place in a large bowl. Drizzle with olive oil, 1 teaspoon of salt and curry powder. Toss until well coated. Arrange florets in a single layer on the baking sheet.

Roast at 375°F for 38-40 minutes, or until florets are soft and lightly browned.

Once the cauliflower is done, place a large Dutch oven over medium heat. Add the butter and diced onions and sauté for 5 minutes, stirring occasionally. Add the minced garlic and sauté for 3-4 more minutes.

Add the roasted cauliflower and chicken stock; bring mixture to a boil, stirring occasionally.

Add the remaining two teaspoon salt along with the coconut milk, cumin and cubed bread; stir until well combined.

Using an immersion blender, puree the soup until smooth.

Garnish with fresh herbs and a dollop of sour cream before serving (optional).