Spread the cauliflower florets out evenly on a tray lined with parchment paper and drizzle with either olive or coconut oil, then sprinkle with salt and pepper to taste. Roast at 375F for 45 minutes.

Prepare the sauce about 15 minutes before the cauliflower is finished cooking. Finely mince the garlic and add to a pan along with a scoop of fat from the tin of coconut milk (the fat should separate at the top). Let simmer on low until it becomes aromatic. Then add the full tin of coconut milk and the spices and whisk constantly for 12 – 15 minutes until it turns a rich yellow colour and has slightly thickened. Season with salt and pepper to taste.

When the cauliflower is finished roasting just dump it all into the sauce and mix until all the florets are well coated.

Serve over hot rice and garnish with sliced green onions and fresh cilantro.

Enjoy!