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Preheat the oven to 350ºF. In a medium bowl, toss sunflower seeds with 1 teaspoon of the almondmilk and 1 teaspoon curry powder.
Meanwhile, heat 1/2 cup of the almondmilk in a large pot over medium heat.
Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes.
Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes.
Taste and adjust seasoning with more curry powder if you like.
Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.