Crispy Curried Coconut Cauliflower with Sweet and Spicy Cilantro Sauce

This is maybe the best thing I have ever made. That is totally subjective obviously, but it combines a few of my favorite things; coconut, crunchy, spicy, and curry. You think it couldn’t get any better, and then you realize you ate an entire head of cauliflower.

Surprisingly, cauliflower has a decent amount of protein, in addition to being high in Vitamin C, K, choline, B vitamins, and Omega’s. Looks like a brain – good for the brain. They call that the, “law of similars,” when a food looks like what it is good for in the body. I totally think it is BS, and really, nature has only so many shapes in it, so of course their are repeats, and endless coincidences. I mean what in the human body does a dragon fruit look like? It’s good for stuff too….

I digress. If you are one of those folks who hates cilantro, these cauliflower bites also pair great with aioli/vegenaise/just mayo, hot sauce, or BBQ sauce. I think really they would go well with just about any sauce. If you try something awesome, leave a comment below!

This breading/batter mix could be used on all sorts of things. I made a double batch, and did some tempeh with it too!

For the Cauliflower:

3 cups cauliflower florets

Breading Mix:

¾ cup panko breadcrumbs (use gluten free if desired)

¼ cup shredded coconut (use reduced fat if desired)

¼ cup nutritional yeast

¼ cup cornmeal

2 heaping teas. curry powder

1 teas. garlic powder

½ teas. ground ginger

2 pinches of allspice (optional)

cayenne, salt and pepper to taste (optional, I used a pinch of cayenne, and about ¼ teas. salt and ½ teas. pepper)


For the Coconut Batter:

1 cup full fat coconut milk

¼ cup orange juice

1-2 teas. of your favorite hot sauce (optional)


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In one bowl, stir all of the breading mix ingredients till well combined. In a separate bowl, whisk together the coconut batter mix. First, take a cauliflower floret and place it in the coconut batter, making sure the milk mixture gets in all the nooks and crannies. Next, toss the cauliflower in the breading mix, flipping it over to make sure it’s coated evenly on both sides. Use separate hands for your wet and dry bowls, so you don’t make glue! Place each cauliflower floret on the baking sheet, and repeat till you have breaded all the cauliflower.

Bake for 20 minutes, then flip each floret and continue to bake for 15 minutes, or until golden and crisp. Serve immediately.

For the Cilantro Sauce:

1 cup packed fresh cilantro, stems and leaves

¾ cup orange juice

1 TB lime juice

2 scallions (green onions), whole, including green and white part

7 mint leaves

1 teas. fresh ginger root

1 clove garlic

1  – 2 teas. fresh jalapeno (to taste)

¼ cup raisins, soaked in just enough water to cover, for at least 10 minutes, then drained


Blend everything in a high speed blender such as a Blendtec or Vitamix. Keeps for up to 2 days in the refrigerator.