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PdfHeat the oven to 180C fan/gas 6. Put the cauliflower, rice, garlic, ginger, spices and coconut into a large ovenproof dish.
Drizzle with olive oil and season with a very generous amount of sea salt flakes and freshly ground black pepper. Using your hands, mix well to coat the cauliflower and rice evenly with the flavourings and oil.
Add the stock pot or cube to a measuring jug with the butter or butter alternative, pour over 700ml of boiling water and stir until dissolved. Add the stock mixture to the ingredients in the dish and cover tightly with foil.
Bake in the oven for 50-60 min, removing the foil after 30 min to carefully mix together the ingredients and then replacing it until the rice is cooked.
Once done, remove the dish from the oven, lift off the foil and stir carefully using a fork, then serve with yoghurt and lemon wedges.