Preheat the oven to 200°C (400° F).

Place the cauliflower florets in a bowl, drizzle with olive oil and season with salt and pepper. Toss well, up until all florets are evenly coated in oil.

Transfer to a baking tray and bake for 25-30 minutes or until tender and golden.

Add olive oil, roughly chopped onion, crushed garlic clove(s) and a pinch of salt to a pot and sauté up until onions turn translucent (4-5 minutes on medium heat).

Add the cashew nuts and roast them until golden, stirring constantly to avoiding burning them (1-2 minutes).

Pour in the tomato passata and vegetable broth (starting with ½ cup-125g), season with salt, paprika and cayenne pepper, pop the lid on and simmer on medium low heat for 20 minutes.

Using an hand blender, start blending the soup until smooth and creamy. Should the soup result too thick, add more vegetable broth and blend until you're happy with the consistency.

Serve it warm, topped with the remaining roasted cauliflower florets, a grind of black pepper and fresh herbs (dill, parsley and coriander work very well).