Divide the cauliflower head into florets or roughly chop it. You can use the leaves if you want but they will change the color of the soup. If you want your cauliflower soup to be purely white like on the picture, discard the leaves.
Sautée minced garlic in olive oil in a large skillet until fragrant, for about 2 minutes. Add vegetable stock or water, thyme sprigs and cauliflower florets. Bring to a boil, cover, reduce the heat and cook for 15-20 minutes, until the cauliflower is nice and !
Discard the thyme and blend until smooth, using an immersion blender or food processor. You might want to work in batches.
Add light coconut milk and season with salt and freshly ground black pepper to taste. Garnish with pomegranate seeds and fresh thyme. Enjoy!
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.