2 heads of organic cauliflower, cut into florets
3 large garlic cloves, minced
2 shallots, minced
3 cups of vegetable stock
1 bay leaf
1 teaspoon of dried thyme
11/2 cups of full fat coconut milk
1 tablespoon of grape seed oil
Sea salt and black pepper to taste
Fresh parsley for garnishing
Preheat oven to 425 degrees.
In a large bowl combine the cauliflower, garlic, shallots, and grape seed oil.
Spread the cauliflower mixture on a roasting pan and roast for 30 minutes.
Transfer the cauliflower to a large saucepan and add the vegetable broth.
Add the thyme and the bay leaf and bring to a boil over medium–high heat.
Cover the saucepan and lower the heat to simmer for 30 minutes.
Remove the bay leaf.
Puree the soup using an immersion blender or blender.
Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper. Garnish with parsley.