In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and sauté another few minutes.
Add the vegetable broth, cauliflower and bring to a boil over high heat.
Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. Remove bay leaf, add coconut milk and vinegar.
Remove from heat and blend on high until silky and smooth.