In a large stock pot, cook your cauliflower, carrots, and onions in the friendly fat for about 15-20 minutes on medium-ish heat nice and slow. Add a good few big pinches of sea salt to bring out their juices and sweeten them.
Add the garlic and cook for a minute.
Add the stock, corn (or potatoes if you are grain free), and seasoning, and bring to a boil.
Reduce to a simmer about 5-10 minutes (may need to go longer if you are using potatoes).
Use an immersion blender or regular blender to puree through, and then season with sea salt and pepper to taste.