In an oven proof tray large enough to hold the fish mix all the Coconut Chettinad ingredients together. Place the snapper into this tray and using tongs turn the fish in the fragrant sauce until completely covered, season with some salt and place into the hot oven for 25 minutes or until fish is completely cooked.
Meanwhile grate the cauliflower head using a box grater and set aside.
Heat the coconut oil in a large frying pan and add the shallot and garlic and cook for 4-5 minutes on a low heat until translucent and tender. Increase the heat of the frying pan to high and add the grated cauliflower and a pinch of salt and saute for 2 minutes. Add the stock and cook the cauliflower for 5-6 minutes until tender and the stock has completely evaporated. Set aside and keep warm.
Once the fish has completely cooked remove it from the oven and allow to cool slightly before serving.
Serve the roasted fish covered in the chettinad sauce along with the cauliflower rice garnished in nigella seeds.