Spiced Curry Cauliflower Soup

Preheat the oven to 400°F (200°C). Drizzle ¼ of the cauliflower with 1 tablespoon of olive oil, and season with 1 teaspoon of fennel seeds, salt, and pepper. Set aside. Heat 1 tablespoon of olive oil in a pot. Sauté the chopped onion and 1 teaspoon of fennel seeds for 3-4 minutes until softened. Add the remaining cauliflower, lentils, curry paste, and 1 liter of water. Bring to a boil, then reduce the heat and simmer for 25 minutes. While the soup simmers, roast the cauliflower in the oven for 20 minutes. Blend the soup until smooth. Serve topped with the roasted cauliflower.