Preheat oven to 450°F. and line a baking tray with parchment paper. Add cauliflower florets and drizzle with avocado oil. Toss to combine. Sprinkle with sea salt and pepper.
Roast cauliflower for 25 to 30 minutes, or until golden and slightly crisped. Remove from oven and transfer to a large pot. Add creamy broth. Use an immersion blender (or alternatively, transfer mixture to a blender) to blend soup until thick and creamy.
Heat soup over medium-low for 5 to 10 minutes, or until warmed. Serve with cilantro. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.