1. In a soup pot, sauté leek in oil.
2. Add the cauliflower and four cups water. (Remember, I used a plastic cup and regular spoon for this recipe.)
3. Mix chicken consommé together with one cup of hot water and add to the pot.
4. Add salt and black pepper to taste.
5. Cook until cauliflower is falling apart.
7. Add coconut milk to the soup and mix well.