Remove outer leaves of cauliflower and core. Cut 1 cup into small florets for the fried cauliflower garnish and set aside. Roughly chop approximately 8 to 9 cups of cauliflower for the soup.

In a 5 or 6 quart Dutch oven, add 1 tablespoon of the olive oil and heat over medium-high heat. Add onions and garlic and sauté for 3 minutes until the onion is tender.

Add chopped cauliflower, broth, 1 teaspoon of the salt, pepper and thyme sprigs. Bring to a light boil then reduce heat to medium-low, cover with a lid and simmer for 20 – 25 minutes until the cauliflower is tender.

Remove from heat and pull out thyme sprigs. With an immersion blender right in the pot, or by transferring the soup in batches into a blender, puree the soup until smooth and no lumps remain.

Return soup to medium-high heat, add coconut milk and simmer uncovered for 5 – 10 minutes, stirring occasionally until the soup is hot and bubbly. Once hot, add the cheddar and Parmesan cheeses and stir constantly until melted. Simmer over low heat until fully heated.

Meanwhile, make the fried cauliflower. Heat remaining 1 tablespoon olive oil in a medium skillet. Add reserved 1 cup cauliflower florets. Fry for 3 – 4 minutes, gently turning once until the cauliflower is tender and browned. Remove to a paper towel lined plate to drain and sprinkle with remaining ½ teaspoon salt.

Ladle the soup into bowls or crocks and garnish each with pieces of fried cauliflower, additional shredded cheddar cheese and fresh thyme.