Preheat oven to 400 degrees F. Take 1 cup of the cauliflower and spread onto a baking sheet. Drizzle the 1 tsp of olive oil (if using) and a sprinkle of salt over the cauliflower and mix well. Spread the cauliflower out into one even layer and bake for 20 minutes. Shake the pan to toss the cauliflower around and bake another 5-10 minutes until the edges start to turn brown.

In the meantime, in a soup pot over medium heat, sauté the diced onion in ¼ cup vegetable broth until translucent - about 7-8 minutes. Add more vegetable broth as needed so the onions don't stick.

Add the garlic, sage, paprika, and turmeric, and sauté 1 minute.

Add the chopped sweet potato, cauliflower, and remaining vegetable broth. Bring to a boil, then turn down heat to med-low and simmer for 20 minutes until the vegetable are fork tender.

Using an immersion blender, purée the soup until smooth and creamy. (Alternately, you can carefully transfer the soup to a blender to purée.) Add the coconut milk and stir well. Taste and adjust seasonings, adding salt and pepper, if necessary. If you like a thinner soup, add a bit more vegetable broth or water.

Serve in individual bowls garnished with a few roasted cauliflower florets.