Turn on the oven to 450 F / 230 C.
Remove the core from the cauliflower and pull apart the florets with your hands or cut them with a knife into smaller pieces. Place on a baking tray and drizzle with 1 tablespoon of oil and a pinch of salt. Toss to coat and put the pan in the oven. The oven does not need to be fully preheated when you put the pan in – it will start roasting even as the oven heats up. Roast for 20 minutes or until tender and golden, stirring once. It’s ok if there are a few charred bits, it adds flavour, but keep an eye on it so it doesn’t totally burn.
Meanwhile, heat 1 tablespoon of oil in a medium (if using a stand blendeor large pot (if using an immersion blendeover medium-low heat.
Add the onion and a pinch of salt. Allow to slow cook until soft and lightly golden, stirring occasionally, while the cauliflower roasts – about 15 minutes. Slow cooking the onion adds a ton of flavour so lower the heat if it’s browning too quickly.
When the cauliflower is a few minutes out, add the garlic and thyme to the onion and cook until fragrant and soft.
Finally, add the stock to the pot and turn the heat to high to bring to a boil.
If you are using a regular blender, transfer the cauliflower and contents of the pot to the blender. Begin blending with the lid ajar to allow steam to escape. When it’s mostly broken down, add in the coconut milk. The coconut milk should not cook the soup too much but you can always transfer it back to the pot to reheat if necessary.
If using an immersion blender, add the cauliflower to the pot with the stock and begin blending. When it’s mostly broken down, add in the coconut milk.
Taste and adjust the seasoning if necessary. Serve with a drizzle of the remaining coconut milk and your choice of garnishes.