Melt coconut oil in a large saucepan over medium heat. Add onion and saute it for 2-3 minutes. Add the garlic, cumin, chili powder, and a pinch of salt and pepper, and sauce for about 1 minute, until onion is translucent.
Add the broth and cauliflower to the saucepan and simmer until tender, about 10 minutes.
Puree the soup with a blender until creamy. Adjust the seasonings to taste.
Ladle the soup into 4 bowls and top with a sprinkle of cumin and drizzle of olive oil.