Add the coconut milk and water to a stock pot. Using the back of your knife, begin to smash the stalks of lemongrass until they become very fragrant (about 1-2 minutes). Add the smashed lemongrass to the pot with the coconut milk and water. Bring this mixture to a simmer over medium heat. Simmer for 5 minutes, then remove the pot from the heat, cover it, and steep it for 30 minutes.

While the coconut milk and lemongrass is steeping, roast the cauliflower. Pre-heat your oven to 425 degrees. Put the cauliflower florets onto a large baking sheet, drizzle with one tablespoon of the olive oil, and season with a pinch or two of salt. Toss to coat, then arrange the cauliflower into an even layer. Roast the cauliflower at 425 degrees for 20-25 minutes or until it is tender and beginning to caramelize on the edges. Remove it from the oven and set it aside for now.

After 30 minutes have passed, strain the lemongrass from the coconut milk broth. Set the broth aside for now.

Heat a stock pot over medium heat. Once it comes to temperature, add the remaining tablespoon of olive oil. Add the shallot, chili flakes, and a small pinch of salt. Cook, stirring every minute or so, until the shallots have softened and are translucent (about 5-7 minutes). Add the garlic, singer, and the bouillon cube. Cook for an additional 2 minutes, stirring regularly. Carefully pour the coconut milk broth into the pot then add the roasted cauliflower. Bring this mixture up to a simmer once more to heat everything through.

Once it comes to a simmer, remove the soup from the heat then add the lime juice and maple syrup. Using either an immersion blender, or working in batches in an upright blender, blend the soup into a smooth and thick consistency. Serve the soup garnished with lime wedges, fresh cilantro, and chopped roasted peanuts if you like.