Begin by preparing your ingredients. Chop one medium onion and mince four cloves of garlic. Cut one head of cauliflower into bite-sized florets.

In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for an additional minute.

Add the cauliflower florets to the pot, coating them in the onion-garlic mixture. Cook for an additional 5 minutes, stirring occasionally.

Pour in four cups of vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the cauliflower is tender.

Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer to a regular blender in batches.

Return the blended soup to low heat and stir in one can of coconut milk. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh herbs or croutons.