Step 1

In a large pot, add olive oil, onion, and garlic. Sauté for 5 minutes until onion is semi-translucent.

Step 2

Tie together the rosemary and thyme with some string. Add the bundle to the pot along with the cauliflower, leek, and wine. Cover and let simmer for an additional 5 minutes.

Step 3

Add the coconut milk, vegetable broth and lemon juice. Cover and simmer for 45 minutes.

Step 4

Remove the spices and let the mixture cool. Once the mixture is cool enough to handle, add to a blender, and process until smooth and creamy. (Or if you have an immersion blender, now would be a good time to use it!)

Step 5

Lastly, add the 1/2 tsp sea salt and 1/4 tsp fresh cracked pepper. Add more salt to taste if you desire. Serve with additional lemon wheels and thyme sprigs.