Preheat your oven to 425ºF (220ºC). Gather a large baking sheet.

Combine chopped cauliflower, finely diced shallots, and minced garlic in a bowl. Drizzle with olive oil and season with turmeric, ground cumin, and sea salt.

Spread the mixture on a baking sheet and roast for about 30 minutes, flipping halfway through.

Transfer roasted vegetables to a saucepan. Add red lentils, vegetable broth, and almond milk. Stir well.

Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender.

Blend the soup until smooth using an immersion blender or by transferring to a countertop blender.

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