Cook the Cauliflower: Stir in the cauliflower florets and vegetable broth. Bring to a boil, reduce heat to simmer, cover, and cook for 10-15 minutes until the cauliflower is tender.
Blend the Soup: Transfer the mixture to a high-speed blender, add the coconut milk, and blend until smooth.
Adjust Seasoning: Return the blended soup to the pot, taste, and adjust seasoning with salt and pepper. Add more broth for desired consistency.
Garnish and Serve: Serve hot, garnished with fresh parsley.
