In a large saucepan, place ½ tbsp avocado oil or ghee over medium heat. Throw in the garlic and let cook 1 minute, until fragrant. Add in 1 head of the cauliflower with ½ can of coconut milk and a good pinch of sea salt – note that the coconut milk will not cover the cauliflower and that’s okay.
Bring to a boil, then turn to simmer, cover and cook on medium heat for 10 minutes, until the cauliflower is fork-tender and very soft. Once cooked, pour all ingredients into a high-powered blender and blend until completely smooth. Add in 1 cup of the broth and blend again until well combined. Season to taste. Set aside.
While the cauliflower is cooking, start the remainder of the soup. In a large pot or dutch oven, combine ½ tbsp avocado oil or ghee butter over medium heat. Once warm, add carrots, celery, onions and the other head of cauliflower. Sauté for about 8 minutes, stirring occasionally.
Add 3-4 cups broth, thyme, rosemary, green beans, and another good pinch of salt. Cover and cook 15 minutes, stirring regularly.
Add the cauliflower puree to the soup, stir in chicken and cook for 10 more minutes uncovered.
Serve!