Add the olive oil and the chopped onion. Let the onion cook for 2-4 minutes.
Then, add in the garlic, cauliflower, broth, and coconut milk.
Stir well and cover with a lid. Cook for about 30-45 minutes or until the cauliflower is soft.
Using an immersion blender, puree the soup until creamy. (You can also transfer the soup into a regular blender, if needed)
Add in the herbs and seasonings of your choice, and serve immediately or store in the fridge for up to a week. You could also freeze it in an airtight container if you wish to use it at a later date.