Break the cauliflower into small florets and place on a sheet tray. Toss with 2 tablespoons of olive oil, salt, and pepper.
Put in the oven and roast for 15 minutes.
Take the sheet tray out of the oven and add the shallots and the garlic cloves. Toss all ingredients together. Try to make sure the browned side of the cauliflower is up so that the other side will get roasted.
After 20 minutes take the sheet pan out of the oven. Place all the vegetables in the jar of a blender.
Add 2-3 cups of stock, peanut butter, crushed red pepper flakes, and lime juice. Puree until smooth. Add more stock if the ingredients are not being processed into a smooth puree. Pour into a medium-sized pot.
With medium high-heat, continue to warm the soup and add the remainder of the stock. Check the seasoning of the soup and adjust with salt and pepper if need be.
Each serving is 1 ½ cups. Use the last tablespoon of olive oil to add a drizzle to each bowl. Sprinkle chopped peanuts and cilantro on top.
The peanut butter that I used for this recipe is unsalted. If yours is salted, you may not need to adjust seasoning in the final soup.