Prepare the roasted garlic. Preheat oven to 400 F. Trim off ¼ inch from the top of the head of garlic to reveal the cloves. Place in a wide piece of tinfoil and drizzle with half of the coconut oil. Wrap tinfoil around entire bulb to seal. Place in oven for 30 minutes. Remove and carefully open tinfoil to allow steam to escape. Set aside to cool.

Prepare a pot with a steamer basket. Fill with water just under the steamer basket and bring to a boil. Add the cauliflower to the steamer basket. Cover and cook for 15-20 minutes to very tender.

Meanwhile, prepare the chicken. Spray a shallow baking dish with oil. Pat the chicken dry with paper towels and rub with the remaining coconut oil.  Sprinkle with three-quarters of the salt and place in the roasting pan and surround with sliced onions. Transfer to the oven and bake for 30 minutes to an internal temperature of 165 F.

Now, make the garlic cream sauce. Pop each clove of garlic out of its shell. Add garlic to a blender or food processor with the coconut milk, steamed cauliflower and remaining salt. Blend well, until a creamy sauce forms. If mixture is too thick, slowly stream in water, up to 1 cup.  Adjust seasoning as desired.

Remove chicken from the oven. Pour half of the cream sauce over the chicken and onions. Serve with zoodles and remaining sauce.