To prepare the coconut cream, use the solid part of a 14 oz (398 ml) can of regular coconut milk (do not use light coconut milk). For best results, refrigerate the can for 8 hours before using. This way, the cream will be more solid and easier to extract from the milk. Use the remaining coconut milk for another use such as a smoothie or soup.
We are looking for a nice char on the cauliflower – be careful not to completely burn it.