Heat a dutch-oven on medium heat on the stovetop. Also pre-heat the oven to 350 degrees F.
Add oil once the dutch oven is hot enough. Brown the cauliflower on both sides. Plan for 3-4 minutes per side.
Remove the cauliflower and add the onions and whole scotch bonnet.
Reduce heat to low. Add allspice berries, leeks, salt, pepper, and bay leaf. Cook for 2-3 minutes stirring a few times. Add the ginger and cook another minute.
Add the white wine. Bring to a boil then reduce to a simmer and allow the alcohol cook off. Add the coconut milk, vegetable stock, and fresh thyme. Stir well then add the cauliflower back.
Place everything into the oven covered and bake for 20 minutes.
Change oven settings to "broil" and set temp to 450 degrees F. Remove the lid from the dutch oven and cook for five minutes. Baste the cauliflower head in the sauce by spooning it over the top a few times covering most if not all of the head in the sauce.
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