Preheat your oven to 425°F (218°C).

In a large mixing bowl, combine the chopped cauliflower, quartered shallots, and whole garlic cloves. Drizzle generously with olive oil and add turmeric, ground cumin, and sea salt. Toss everything together thoroughly.

Spread the vegetable mixture evenly on a baking sheet. Roast in the oven for 30 minutes, flipping the vegetables halfway through.

Transfer the roasted vegetables into a large saucepan. Add the rinsed red lentils, vegetable broth, and 2 cups of almond milk, stirring to combine.

Bring the saucepan contents to a boil over medium-high heat, then reduce the heat to a low simmer and cover. Cook for about 20 minutes, until the lentils are tender.

Remove from heat and blend the soup using an immersion blender until smooth. Stir in more almond milk if needed to reach desired creaminess.

Ladle the soup into bowls and garnish with fresh herbs, cracked pepper, lime, and a drizzle of olive oil.