Preheat oven to 400 degrees.
Toss cauliflower florets in a large bowl with oil, curry powder, cumin, salt, pepper, paprika and coriander.
Scatter cauliflower on a sheet pan and bake for 20 minutes.
When cauliflower is done, remove and let it cool.
While the cauliflower bakes, prep all the veggies.
In a large soup pan, sauté the onion with a little oil for about 5 minutes.
Lightly blend the cauliflower and canned corn until slightly chunky.
Add the garlic, broth, almond milk, carrots, celery, bell pepper to the onion and bring to a boil.
Let the soup simmer for about 20 minutes until soft and some of the liquid has cooked down.
Just before it is done, add the cilantro and stir to mix well.
Pour into bowls and enjoy!