• Preheat the oven to 200c/400f/gas mark 6.
• Place your cauliflower pieces on a greased baking tray with parchment paper. Evenly distributing them as not to overcrowd.
• Roast the cauliflower in the oven for roughly 25-30 minutes or until the edges are golden, turning half way through.
• Once they have roasted set them aside.
• Switch your instant pot on and select the "saute" button and wait for it to display "hot" before adding your olive oil, onion and garlic then proceed to saute until soft and translucent.
• Quickly add the roasted cauliflower pieces, broth, coconut milk along with paprika, thyme, black pepper and pink salt then press the "cancel" button.
• Place the lid on and flick the knob to "sealling" then set to pressure cook on high and adjust +/- to 5 minutes.
• Once the cooking time is over do a quick release (flick the knob to venting).
• .Grab your immersion stick or use a blender to puree your soup.
• Do a taste test and adjust for seasoning (if required).

Stove top version

• Preheat the oven to 200c/400f
• Line a baking try with parchment paper, apply oil and place the cauliflower pieces with enough room (don't overcrowd).
• Roast the cauliflower for 25-30 minutes or until golden.
• On medium heat, add oil to a medium sized saucepan and saute the onion and garlic until translucent and soft.
• Add the roasted cauliflower, broth, coconut milk and seasoning (thyme, paprika, pink salt)
• Simmer on the stovetop for 5 minutes on low heat.
• Use an immersion blender or transfer the contents to a blender to puree.
• Taste test and adjust for seasoning if required.