Prepare the cauliflower by cutting into small florets and peel and cut sweet potato into 1 cm cubes. Set aside.
Slice onion thinly in wedges and mince garlic. Heat olive oil over medium heat in a large heavy sauce pan and add the onions, garlic and sea salt. Sauté over medium heat until soft and translucent. This should take approximately 5 to 7 minutes.
Add the curry powder, turmeric, cumin and black pepper to the pot and sauté for another minute or so, stirring often, until aromatic.
Add the prepared cauliflower and sweet potato to the pot and stir together to coat vegetables with the seasoning. Add the vegetable stock and bring to a boil before reducing to simmer, covering and cooking for approximately 15 minutes or until vegetables are tender.
Transfer approximatley one half of the soup into a blender and purée until smooth and creamy. Return the blended soup to the pot and stir to mix well. Add the prepared wild rice and coconut milk.