Preheat the oven to 400°F. Place everything but the cauliflower in a large bowl and stir to mix. Next, add the cauliflower and combine well with the seasonings using a rubber spatula. You can allow the mix to marinate for up to 2-24 hours (refrigerated in an airtight container.)
Spread the mixture onto a large ungreased cookie sheet, using a rubber spatula to scrape all the herbs and spices onto the cauliflower. Bake for about 15 minutes.
Turn the cauliflower over with a heat-proof spatula and bake for another 10-15 minutes, or until lightly browned and very tender. Remove and serve.
Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery and garlic; sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano and cumin.
Add the stock and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer; stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
Using a blender, work in small batches to puree the soup until smooth. Stir in the soy sauce, salt and pepper. Return the soup to a simmer and then stir in the cilantro.