Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Combine chopped cauliflower, quartered shallots, and whole garlic cloves in a bowl. Drizzle with olive oil and sprinkle turmeric, cumin, and sea salt.

Spread the vegetable mixture evenly on the lined baking sheet and roast for 30 minutes, flipping halfway through.

Transfer roasted vegetables to a saucepan. Add red lentils and vegetable broth, then stir in almond milk. Bring to a boil.

Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally until lentils are tender.

Blend the soup until smooth, adding remaining almond milk for desired creaminess.

Ladle soup into bowls and garnish with fresh herbs, cracked pepper, lime juice, and olive oil. Serve warm.