Heat the oil in a large stockpot or Dutch oven. Add the onions and cook until soft. Add the garlic and cook for another minute.

Stir in the spinach and cauliflower and add the broth. Bring to a boil and add the chicken breasts. Reduce to a simmer and simmer until chicken is cooked, about 20 minutes.

Remove chicken from the pot and shred. Add back to the pot and lightly mash the cauliflower.

Stir in the coconut milk and capers, and simmer until heated through before serving.