Preheat the oven to 400 degrees Fahrenheit.
On a large rimmed baking sheet toss chopped cauliflower, garlic with the cumin, salt, paprika and 3 tablespoons of extra-virgin olive oil.
Bake until the cauliflower and garlic is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. Remove from oven and set aside.
Meanwhile, once the cauliflower is almost done, in a soup pot warm the coconut oil over medium heat until shimmering. Add the chopped onion, cubed potatoes and salt and pepper. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Add the vegetable broth and water and bring the liquid to a boil. Once boiling, adjust the heat to maintain a simmer and cook uncovered, until the potatoes are very soft, about 15-20 minitues
Remove the pot from the heat and stir in roasted cauliflower/garlic mixture, reserving about 1/4 cup of the cauliflower for garnish.
Allow the soup to cool slightly, then carefully puree the soup using an immersion blender, regular blender.
Return the pureed soup to the pot and rewarm it over low-medium heat. Stir in the coconut milk (I personally love Silk's plant-based Coconut Milk).
Taste and adjust for salt and pepper, if necessary.
To serve, ladle the soup into bowls and top with some of the reserved cauliflower and a sprinkle of red pepper flakes, fresh thyme leaves and a drizzle of olive oil.