Wash the cauliflower head thoroughly, then cut it into 1-inch florets. Dice the onion, mince the garlic, and grate the fresh ginger.

Heat olive oil in a large pot over medium heat. Add diced onion with a pinch of salt and sauté for 5-7 minutes until soft.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add turmeric, black pepper, and cayenne pepper. Stir into the aromatics and cook for 30-45 seconds.

Add the cauliflower florets and vegetable broth, raise heat to a gentle boil, then reduce to a simmer. Cover and let simmer for 15-20 minutes.

Once the cauliflower is tender, remove half of the soup and blend it with the coconut milk until smooth.

Pour the blended mixture back into the pot and stir to combine.

Taste and adjust seasoning with salt and lemon juice. Simmer for an additional 5 minutes before serving.