Heat a large pot or dutch oven over medium heat, and add the olive oil to the pot. Add the onion and cauliflower and sauté for about 5 or 6 minutes, or until the onion is clear and translucent.
Add the tomatoes, vegetable broth, beans and spices to the pot, bring the mixture to a low boil then reduce the heat to medium low and allow it to simmer for about 10 minutes. Add the tahini, maple syrup and lemon juice to the pot, stir well and remove it from the heat.
To purée the soup, you can either use an immersion blender and blend it in the pot, or you can move the soup into a high speed blender to blend. If you use the blender, please be VERY careful as the soup will be very hot.
To reheat your leftover spicy cauliflower soup, add a small amount of water or vegetable broth and reheat over medium low heat.
