Cut the cauliflower into pieces, removing the leaves and stems.

In a large stockpot add 8 cups of water, cauliflower, and chicken then bring to boil, reduce to medium high.

The chicken should take about 20 minutes to fully cook, then remove from the pot.

Add the coconut milk, chicken stock, spices, honey, and Franks Red Hot Sauce to the pot.

In batches, pour the mixture into a blender (being careful not to splash the hot liquid) and puree until smooth.

Return the liquid to the pot and turn the burner down to medium low.

Once the chicken has cooled, shred the chicken using two forks, and return to the pot.

Chop up the celery and onion and add to the soup.

Chop the parsley, chives and cilantro.

Stir in the parsley, chives and cilantro then simmer for 20 min.

Serve immediately. Enjoy!