Preheat oven to 350˚ F.

1. Place cauliflower, onion and garlic on a baking sheet. Bake in oven until brown, about 30 minutes. 
2. Bring vegetable stock, coconut milk and curry paste to a boil in a large saucepan over high heat. 
3. Add the roasted vegetables, then reduce heat to medium-low. Cover and simmer 15 minutes. 
4. Carefully purée the soup in a blender (or use an immersion blender) until it has reached your desired consistency.

The Ship Lantern Inn serves this with Apple Chutney