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Preheat oven to 200 degrees Celsius.
Chop cauliflower into medium-sized florets. Toss with a generous dollop of coconut oil and roast for 30–35 minutes until tender and the tips are lightly browned.
Heat a generous spoonful of coconut oil in a large saucepan over a medium / low heat. Add the onion and garlic. Cook for five minutes, without browning, until the onion is translucent. Add the cannellini beans and rosemary and cook for a further three minutes, stirring regularly. Add the stock, cauliflower and walnuts. Bring to the boil, before simmering for 20 minutes.
Use a blender or stick blender to puree until silky smooth. Season to taste with salt and cracked black pepper.