Prepare the vegetables by washing and chopping the cauliflower into bite-sized florets. Dice the onion and mince the garlic.

In a large pot over medium heat, add olive oil. Once hot, sauté the onion until translucent (about 5 minutes). Add garlic and stir until fragrant (about 1 minute).

Stir in wild mushrooms and cook for about 8 minutes until softened.

Add cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer until cauliflower is tender (approximately 10 minutes).

Carefully blend the soup until smooth using a blender or immersion blender.

Return the blended soup to the pot over low heat and stir in coconut milk until warmed through.