1. Remove any leaves on the outside of the cauliflower, then cut into 4 and chop each quarter into bite-sized pieces. Roughly chop the onion and ginger into a few pieces each (since everything will be blended up at the end, there's no need to get uniform sizes).

2. Put a medium-sized soup pot over medium-high heat, then add the coconut oil, cauliflower, onion, and ginger. Cook for 5-8 minutes, stirring often, until cauliflower starts to soften and gets slightly brown on the edges.

3. Peel the garlic cloves, and add them whole into the pot with the rosemary leaves. Stir and let cook for another 1-2 minute, then season with turmeric, salt, and pepper.

4. Add the stock and turn the heat to high. Once the soup is boiling, cook for another 2-3 minutes, or until cauliflower is tender. Turn off the heat and let cool slightly, then carefully ladle the soup into the base of a food processor or high-powered blender, and puree until smooth (you may need to do this in 2 batches, depending on the size of your food processor. I recommend only filling your food processor about 1/2 way with hot liquid, so as it blends up you don't find yourself with hot soup all over the kitchen).

5. Once soup is pureed, pour back into the pot and keep on low heat until ready to serve. Taste and add extra pinches of salt and pepper, if needed.

6. To make this soup in advance, simply allow the pureed soup to cool to room temperature, then store in the fridge up to 5 days before Thanksgiving. Warm on medium-low heat about 15 minutes before you want to serve it.