Preheat the oven 425 degrees F. Remove the stem and outer leaves from the cauliflower gently, keeping the entire thing intact. Spray or rub the cauliflower head all over with olive oil. Season all over with salt, pepper and garlic powder.

In a large oven-safe skillet or dutch oven, heat the coconut oil over medium heat. You can also use olive or avocado oil. Add in the peppers, garlic, ginger and a pinch of salt and pepper. Cook for 2 to 3 minutes, until slightly softened.

Stir in the red curry paste. Stir until everything is mixed then cook for 2 to 3 minutes. Stir in the coconut milk. Stir in the water/stock until combined.

Place the head of the cauliflower right in the center of the curry. Put the pan in the oven, uncovered. Roast for 35 to 40 minutes, or until the cauliflower is tender. Spoon some of the sauce over the cauliflower (it will have reduced a bit) and return to the oven for 5 to 10 minutes.

Remove the cauliflower from the oven. Top with cilantro, green onions and anything else you’d like. Slice and serve the cauliflower over rice, or you can even break the cauliflower down into florets and mix it more into the sauce.

Serve with rice and enjoy!