Set a deep 4-quart pot over medium heat. Add the olive oil, and when hot, add the onions and sea salt. Cook until translucent, about 5 minutes. Add the garlic, chili, and spices. Cook until fragrant, about 3 minutes. Add cauliflower; cook 5 minutes. Pour in broth, bring to a boil, then turn down to a lively simmer and cook until cauliflower is tender, about 15 minutes.