Preheat oven to 375 °F. Place 1/3 cauliflower on a lined baking sheet, drizzle with olive oil, season with kosher salt and ground pepper. Roast until golden, 20-25 minutes.
Meanwhile, begin the soup. Place remaining cauliflower in a pot. Add coconut milk, water (I fill the now-empty can of coconut milk up with water, pour that in the pot), ginger, and garlic powder, season with salt and pepper; stir to combine, bring to a simmer over medium-high heat. Simmer until the cauliflower is tender, about 20 minutes
Once the roasted cauliflower is done, reserve a tiny amount for topping the soup, then add the rest to the pot. Remove pot from heat, and using an immersion blender to blend until smooth. Top with reserved cauliflower and serve. I also like to give it an extra drizzle of olive oil, just for fun.
