Heat the olive oil in a large pot over high heat, then saute the onion, carrots, and celery until they soften, about 8 minutes.
Add in the garlic, sage, thyme, and red pepper flakes and stir for one more minute, until fragrant.
Add in the cauliflower, water, shredded turkey, and salt. Stir, then bring the liquid to a boil. Once it's boiling, cover the pot and lower the heat to a gentle simmer. Cook until the cauliflower is fork-tender, about 15 to 20 minutes.
Remove the lid and stir in the coconut milk. Taste the soup and adjust any seasoning as needed. (This is the time to stir in leftover Wild Rice Stuffing if you have any-- it will heat up quickly in the hot soup!) Serve warm.