In a large pot, heat a splash of oil over medium heat. Add one diced onion and three cloves of minced garlic, sautéing for about 5 minutes until the onion is translucent and fragrant.

Stir in 4 cups of cauliflower florets along with 4 cups of vegetable broth. Add 1 teaspoon each of cumin, turmeric, and coriander. Mix well and bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, until the cauliflower is very tender.

Using an immersion blender, carefully blend the soup until it is smooth and velvety, about 1-2 minutes.

Return the smooth soup to low heat and stir in 1 cup of coconut milk and the juice of one lemon. Allow the soup to heat gently for about 5 minutes, stirring occasionally.

Taste and add salt and pepper as desired. Serve hot in bowls, garnished with fresh herbs if desired.