Step 1

Heat oven to 400 degrees.

Step 2

Place garlic in the center of a small piece of foil. Drizzle cut sides with a teaspoon or so of olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic.

Step 3

Arrange cauliflower and onion on a baking sheet in a single layer.

Step 4

Drizzle with the remaining olive oil.

Step 5

In a small bowl combine curry powder, cumin, sage, ginger, paprika and a large pinch of salt and pepper.

Step 6

Sprinkle spice mixture over the cauliflower and onion.

Step 7

Roast veggies for 1 hour or until the cauliflower is tender. Remove from oven and allow to cool for a few minutes.

Step 8

Then transfer cauliflower and onion to a high speed blender.

Step 9

Squeeze roasted garlic from the skins and into the blender as well. Add the vegetable stock and blend on high for about 3-5 minutes or until it is smooth.

Step 10

Pour pureed mixture into a large pot over medium heat. Stir in coconut milk and lime juice.

Step 11

Cover and cook over medium heat until warmed through.

Step 12

Garnish with coconut milk, red pepper flakes and cilantro. Serve with naan bread.