Preheat the oven to 400 degrees
Chop up the head of cauliflower, separate the florets off the stem and leaves and place them on a Silpat lined baking tray.
Remove the skin off the onion, ginger, and garlic cloves, roughly chop them up as well and add them to the baking tray as well.
Wash and roughly chop up the celery stalks and add them to the tray as well.
Add the oil, coriander, turmeric, cayenne, and smoked paprika to a small bowl and mix well.
Then brush the spiced oil over the cauliflower, opinion, ginger, garlic, and celery on the baking tray.
Place the spiced veggies in the 400 F oven and bake for 30 minutes until cauliflower is tender.
Remove veggies from the oven, save a couple of roasted cauliflower florets to garnish the soup with, and add the rest to a blender along with the almond milk. Blend until it is as smooth as you like it to be.
Season with salt and pepper to taste.
Serve garnished with roasted cauliflower florets, jalapeño slices, and chopped cilantro.