Ingredients
2 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 large head of cauliflower, chopped into florets
4 cups vegetable broth
1 cup canned coconut milk (full-fat or light, based on preference)
1/2 tsp ground nutmeg
1 tsp salt (adjust to taste)
1/2 tsp ground black pepper

Optional toppings: Fresh parsley, red chili flakes, croutons, crispy chickpeas or a drizzle of olive oil

Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning. Add the cauliflower florets and pour in the vegetable broth. Bring it to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the cauliflower is very tender and easily pierced with a fork.

Use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender and blend until smooth. Stir in the coconut milk, nutmeg, salt and black pepper. Taste and adjust seasonings as needed.

Cook for an additional 2-3 minutes on low heat, stirring occasionally, to fully combine the flavors.