Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.

Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.

Bake the cauliflower and garlic for 30 minutes.

Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).

Add carrots and celery. Cook for a few minutes. Add paprika and salt.

Add vegetable broth, and bring to a boil.

Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)

Bring to a boil, reduce heat and simmer for 10-15 minutes.

Remove from heat and puree until smooth with an immersion blender.

Add coconut milk. Bring to a boil, reduce heat and simmer for 2-3 minutes.