Place Cauliflower florets in a large mixing bowl, drizzle 2 tsp neutral oil, set aside
In a small bowl mix together all spices up to & including cayenne pepper & salt
Add 1 tbl of spice mix to florets, mix until coated. Place florets on parchment lined baking sheet & roast at 425 F for 20-25 min till or until edges are golden & caramelized (flipping halfway through cook time)
While cauliflower is roasting, in a large Dutch oven over med heat coat bottom of pot with neutral oil. When oil is heated, add onions, celery, & carrots sauté 7-8 min till onion is golden.
Add red curry paste, ginger, & garlic mix for about 2 min till heated & incorporated
Add broth, water, lentils, & potatoes, & remaining spice mix. Bring to a boil & simmer with lid partially covered until potatoes & lentils are tender about 20-25 min. Option: Use immersion blender or carefully transfer 1/2 soup broth to a blender for a smoother consistency & then return to pot
Add coconut milk,maple syrup, & lime juice. Adjust seasoning to taste. Cook 5 more min till warmed through
For serving, ladle soup & top with roasted cauliflower & fresh herbs. Enjoy!