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Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
Use a sharp knife and cut the top ¼ of the head of garlic and discard the top. You want to be able to expose the garlic.
Add the garlic to a 12x8 baking dish with the tomatoes, cauliflower, carrots, shallot, and halved red peppers.
Season with a salt, pepper and drizzle with olive oil.
Toss together until everything is combined and coated in the olive oil.
Roast at 400 degrees F for 40-45 minutes.
Transfer the roasted veggies to a blender. Once the garlic is cool enough to handle, squeeze the head of garlic into the blender. Discard the peel.
Add the coconut milk, and blend until smooth and creamy. *Be careful not to completely seal the blender when pureeing hot liquids!
Garnish with croutons, parmesan cheese (omit for dairy-free), and crushed red pepper, and enjoy!