In a large pot heat the oil over medium heat. Then add the onion, garlic, cauliflower, cayenne pepper, red pepper flakes, and turmeric. Cook for 10 minutes or until very fragrant.

Add the coconut milk, 2 cups of the vegetable stock and the salt and pepper. Simmer until the cauliflower softens, about another 10 minutes.

Transfer the soup to a blender, and blend to a creamy consistency. I blend the soup in my Vitamix Blender if I want it really creamy or I use my emersion blender in the pot if I want the soup a little more chunky which is what I did for this batch.

Transfer the mixture back to the pot and use the additional stock to get the desired consistency of soup that you like. Then add a squeeze of lemon and salt to taste and garnish with chickpeas(recipe below).

Roasted Chickpeas

Preheat oven to 400. Line baking pan with parchment paper. Rinse and drain the chickpeas, pour them onto the pan, then sprinkle with spices and drizzle with olive oil. Stir on the pan and roast for 30-40 minutes stirring every 10 minutes until the chickpeas are crispy.