Wash and coarsely chop the head of cauliflower, removing all leaves and most of the stem. Peel and slice the onion and carrots. Peel the garlic and smash with the side of a knife.

Heat a large, deep pot over medium-high heat. Add the yellow onion to the pot and sauté until translucent and starting to brown. Stir frequently to prevent burning.

Next, add the cauliflower, carrots, garlic, salt, turmeric, cumin, water, and coconut milk to the pot and stir to mix thoroughly. Cover with a lid, bring to a gentle boil, and let simmer for about 20 minutes, or until vegetables are soft.

When everything is soft, transfer to a blender in small batches and blend until smooth. Pour each blended portion into a fresh pot and keep it on low heat to keep warm until serving. Use extreme caution when blending hot liquids, and do not use a lid that completely seals the top of your blender, as this can pressurize the scalding hot contents of your blender.

There are several delicious options for garnishes. I personally love green onions, chopped parsley, and hot sauce; you can also try sour cream, grated cheese, black pepper, or even chopped bacon.