Combine coconut oil, pressed garlic, and sea salt in a large sauté pan and sauté on medium heat for about 5-7 minutes, or until the garlic begins to brown. Add diced onion and continue to sauté for another 3-5 minutes, or until onions are translucent. Add almond flour to the pan and stir until blended.
Carefully pour cauliflower florets into sauté pan, a little at a time, carefully stirring the mixture over the florets so they are evenly coated. It may take several minutes of stirring and folding to coat the florets evenly. This is a patient step.
Pour broth over mixture and simmer for about 20 minutes.
Transfer soup, in batches (see notes), from the sauté pan to a blender, add almond milk, and blend until smooth. Garnish with salt and pepper as desired. ENJOY!
I usually transfer the soup from the sauté pan to the blender in two batches. When I add the milk to the blender, I add half at a time so each batch gets one cup of milk. Although not absolutely necessary, I like to think doing it this way more evenly distributes the ingredients and keeps my batches from being either too runny or too thick. If you do end up with uneven batches, a quick stir in a large saucepan (or the sauté pan you just used), ought to do the trick.