Chop your cauliflower in small florets and wash them.

In a large pot on medium high heat add one teaspoon of olive oil.

Add the cauliflower, let it roast for about 5 minutes, stir occasionally.

Add the veggie broth and let it cook on medium-high heat (with the lid on) for about 20 minutes or until the cauliflower is soft.

Let it cool off a little before putting it in a blender. Take the center piece out of the lid! This should prevent it from exploding all over your kitchen. Blend until the soup is completely smooth.

Put the mixture back in the pot, add the coconut milk and let it cook for about 7 minutes on high heat with the lid off until it reaches your desired consistency. This is also the time to salt it to taste. I've added 1/4 teaspoon of salt, but it really depends on the veggie broth you're using.

Pour the soup into the bowl, make swirls with Sriracha Sauce and additional coconut milk and add toasted pumpkin seeds on top, if you like. Enjoy!