Coconut Milk, Spice & Thyme Whole Roasted Cauliflower
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 head cauliflower, leaves & core removed
  • 1 head garlic, top sliced off (do not peel)
  • 3 shallots, quartered
  • 1 can lite coconut milk
  • 1 tsp garam masala
  • 1 tsp marjoram
  • 1 tsp salt + more to taste
  • 1 tsp pepper + more to taste
  • Fresh Thyme Sprigs
  1. First, at least two hours (best overnight) before baking, soak your cauliflower in one can of coconut milk and store in fridge. One hour before baking remove from fridge and let sit at room temperature.
  2. Preheat oven to 400 degrees F.
  3. Next in a baking dish (large enough to hold head of cauliflower) add your head of cauliflower. Rub with garam masala, marjoram, 1 tsp salt & 1 tsp pepper and then pour remaining coconut milk left from marinade. Sprinkle with some fresh thyme springs.
  4. Surrounding the cauliflower place quartered shallots & head of garlic (sliced side facing up) into baking dish.
  5. Drizzle about 3 tbsp of olive oil all over cauliflower and entire dish.. Sprinkle again with a little salt and pepper.
  6. Tent with non-stick foil to allow dish to steam (and to prevent a super dry head of cauliflower) and place in oven for 1 hour. Remove foil and continue to let cauliflower roast for another 20-30 minutes, or until tender.
  7. Remove from oven and let rest for 15 minutes before serving.
  8. Quarter the head of cauliflower, and serve with roasted garlic cloves, shallots & homemade croutons (homemade croutons link in menu)
Recipe by My Lavender Blues at