Spread the cauliflower florets and garlic cloves onto a baking tray, drizzle with the oil and sprinkle with the cumin and salt. Toss to coat then spread back out evenly. Roast for 25 minutes or until soft and golden.
Add it all to a pan (you may want to reserve a few pieces of roasted cauliflower to garnish), then add the vegetable stock and milk. Bring to the boil, then simmer for 10 minutes.
Puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand held stick blender.
Divide into bowls and top with the reserved roasted cauliflower and a pinch of pepper.
Storing: Once this soup is cooled, it can be stored in an airtight container in your fridge for up to 5 days.Freezing: Freeze this soup for up to 3 months in a freezer-safe bag with the air removed from it. Thaw in the fridge overnight before reheating.For a slightly chunky cauliflower soup, pulse quickly until desired consistency is formed and not all of the cauliflower is broken down.Add a few golden potatoes to the sheet pan to roast with the cauliflower to make a more dense and starchy soup.Add in a tablespoon of yellow curry powder for a light curried cauliflower soup.Throw in a pinch of cayenne pepper for a kick of spice.Toss in some dried or fresh herbs like thyme and rosemary for an herbed flavor.