Preheat oven to 350°
Take one half of cauliflower head and break into florets.
Place florets, any leaves from cauliflower, onion and garlic cloves in a medium bowl.
Drizzle with 1 generous tablespoon of olive oil and toss to coat.
Pour ingredients into baking pan.
Sprinkle cinnamon, allspice, coriander, black pepper and salt over top.
Place into oven on medium rack and cook for 25 minutes.
Meanwhile take the second half of cauliflower head and break into very small florets. Place in bowl you used earlier and drizzle with remaining 1 tablespoon of olive oil. Set aside.
When vegetables are done remove from oven and add to medium saucepan along with coconut milk and vegetable broth.
Set pan over medium-high heat and bring to a very slow boil. About 5 minutes.
At the same time bring oven temperature up to 400°.
Add small florets to the same baking pan you used previously and place in oven on top rack, cooking until starts to become golden brown. About 15 minutes.
Once coconut milk mix is at a slow boil, lower temperature to a simmer and cook for 5 minutes.
Remove pan from heat and let cool a few minutes.
Add coconut milk mix to a blender or use a hand blender and purée until creamy.
Pour soup into bowl, add small cooked florets.
Top with fresh cilantro leaves, red pepper flakes and a drizzle of olive oil.