Remove outer leaves from the cauliflower and split or cut into small florets or chunks and chop up the stalk.
Put 3 tbsp coconut oil into a large pan and place over a medium heat.
Add the onions, garlic, red chilli, garlic and cauliflower stirring well.
Sweat the vegetables under a lid for 10 minutes, stirring occasionally.
Add another tbsp of coconut oil.
Then add the curry powder, cumin, coriander and turmeric and cook for another 2 minutes.
Add the stock, milk, salt and pepper.
Bring to a simmer, replace lid and continue simmering for 10 minutes.
Blend the soup with a stick blender (or preferred method).
Taste and adjust seasoning if necessary.
Serve with a garnish of dried crispy onions.