Roast the cauliflower. Heat to 400°F. Add the cauliflower florets to a large baking sheet and drizzle evenly with 2 tablespoons of the olive oil. Toss until the florets are more or less evenly coated, then season generously with salt and pepper. Bake for 30 minutes or until the cauliflower is tender and has begun to caramelize and brown around the edges. Remove from the oven.

Sauté. Meanwhile, heat the remaining 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and ginger and sauté for 2 minutes, stirring frequently.

Simmer. Add the vegetable stock and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to low, cover, and continue cooking at a very low simmer until the cauliflower is ready to go.

Purée. Once the cauliflower is roasted, add it to the soup along with the coconut milk and toasted sesame oil and stir to combine. Use an immersion blender to puree until smooth. (Or you can use a traditional blender to purée the soup in batches.)

Season. Taste and season with additional salt and pepper, if needed.

Serve. Serve warm, garnished with an extra drizzle of coconut milk and your desired toppings.