Chop the cauliflower and cook in a large saucepan (with lid) along with the coconut milk (no water). Bring to the boil and then turn down to a simmer.
Take the cardamom seeds out of the pods and chop them with a knife. Chop or crush them as finely as you can (within reason) to unleash their flavor. Toss in the pan.
Peel and crush the garlic cloves and add to the pan along with the salt.
Note: If you are using the oven at the same time, roast the garlic first to really bring out the flavor (it's not essential at all, but it does add a bit of culinary magic if you can).
Simmer for 20 minutes or until you can easily pierce the cauliflower with a fork. Then blend everything together until creamy, using a jug blender or hand blender.
Pour over pasta or noodles.

1 small cauliflower (approx. 400g/14oz)
1 can (400ml) of organic coconut milk
3 garlic cloves
1 teaspoon sea salt
4 cardamom pods
1 heaped teaspoon ground coriander
optional pinch of pepper