Prep Time: 5 minutes
Cook Time: 40 minutes
Serves: Serves 4
Preheat oven to 180 degrees celsius. Chop the onion into small chunks and the cauliflower into even sized pieces.
Place the onion and cauliflower on the baking tray, along with the garlic cloves, drizzle olive oil over along with a sprinkle of cinnamon and garlic powder.
Place in the oven for 25 minutes to roast.
Remove from the oven and scatter coconut flakes onto the tray and then return to the oven for an additional 3-4 minutes.
Remove the tray from the oven and carefully pour all the vegetables into a large saucepan, along with the vegetable stock and coconut milk.
Bring to the boil, then reduce heat and simmer for five minutes.
Remove from the heat and then blend into a smooth consistency using a hand blender.
Serve with a garnish of coconut flakes.