Preheat oven to 400 F. Chop 1 head of cauliflower into florets, slicing large pieces in half.
Peel and slice the tops off of 6 garlic cloves.
Toss cauliflower florets and garlic with 3 tbsp. olive oil.
On a foil-lined baking sheet, lay cauliflower flat sides-down and make sure the garlic is on the foil – not on top of the cauliflower. Roast for 30-40 minutes or until flat sides are nice and brown.
While cauliflower and garlic roasts, slice a medium-side red onion and add it to a stock pot.
Add 2 tbsp. olive oil to the pot and sauté until brown. About 15 minutes. Cover until cauliflower and garlic are finished.
Once cauliflower and garlic are ready, add them to the pot with onions, 13.5 oz. coconut milk, 2 cups vegetable broth, 2 tsp. curry paste, 2 tsp. salt, ¼ tsp. cayenne pepper, and fresh pepper.
Use an immersion blender (or blend in your standing blender) until all ingredients are perfectly creamy. Turn heat to medium, and simmer for 10-15 minutes until hot, and serve.