Pre-heat oven to 400F. Place cauliflower and garlic (leave the bulb whole) onto a baking sheet.
Melt half the coconut oil and pour over cauliflower, toss to coat, and sprinkle with 1/4 tsp sea salt.
Place in the oven and roast for 45 minutes, tossing halfway through.
Meanwhile, melt the rest of the coconut oil in a soup pot over low heat and add chopped onion and the rest of the sea salt. Cook for 5-10 minutes, until translucent.
Add thyme and apple, tossing for another 5 minutes. Turn off heat.
Once cauliflower is nice and brown, add to the soup pot along with your veggie stock. Bring to a boil, turn down heat and allow to simmer for 5 minutes.
Finally squeeze garlic out and add to soup along with coconut milk.
Blend soup in a blender (about 1/3 at a time – do not over fill – the lid will blow off!)
Serve hot in shot glasses or soup bowls, garnished with a twig of fresh thyme.
Recipe Notes
Leftovers keep in the fridge for 5-6 days – freezes well too!