Preheat oven 200 degrees Celsius.
Chop the cauliflower into pieces and the onion into quarters. Throw in a baking dish.
I leave the garlic whole then squeeze it out when cooked but you could peel it now. Add to the baking dish.
Add the olive oil and toss the ingredients until coated. Season with salt and pepper.
Roast in the oven for 45 minutes or until nice brown bits appear on the cauliflower and it's tender to touch.
Meanwhile a medium pot over medium heat toast the pine nuts until golden and fragrant. Turn off heat until vegetables are ready.
Once the veggies are roasted add the stock to the pot with pine nuts and bring to the boil.
Add the vegetables (peel garlic if needed), chilli, ginger and salt to the pot and cook over medium heat for 30 minutes.
Remove from heat and use as tick blender to blend the soup as sooth as you'd like it.
Serve warm with crusty bread of toasted tortillas.