1 large (2lb) head of cauliflower, cut into small florets
¼ cup melted coconut oil or olive oil, divided
1 teaspoon sea salt, divided
1 large sweet onion, diced
1 bunch scallions, white and green parts separated, thinly sliced
2 cloves garlic, minced
1-2 tablespoons red or panang curry paste
1 small (1/2lb) russet potato, peeled and diced
1 quart vegetable stock
One 14-ounce can coconut milk
2 tablespoons fresh lime or lemon juice (from 1 lime)