Heat the olive oil in a medium saucepan or pot over a medium to high heat. Sauté the onion and garlic whilst stirring for a couple of minutes until they begin to soften.

Add the cauliflower florets and curry powder and continue to cook whist stirring for a few more minutes.

Add the vegetable stock and bring to the boil then simmer until the cauliflower has become tender. Remove from heat and blend with an immersion blender, regular blender or food processor until smooth.

Stir in coconut milk and season to taste with salt and pepper.