Adapted from The Splendid Table. Serve with Cilantro and Lime Cole Slaw, black beans and warm corn tortillas. Mixing some additional salt or a good dose of chili powder in with the bread crumbs never hurts, either.
- 1c unsweetened shredded coconut
- 1c panko bread crumbs, or rolled oats pulsed through food proc
- 1c canned coconut milk
- 1 clove garlic, crushed or minced
- 1t ground cumin
- ½ jalapeño, minced
- ½–1 head cauliflower (1 pound), trimmed and cut into 1-inch pieces
- Preheat to 450 degrees and prep 1-2 rimmed baking sheets with silicon baking mats.
- Combine coconut and panko/oats in shallow dish.
- Whisk coconut milk, garlic, cumin, jalapeño, and 1 teaspoon salt together in bowl.
- Add cauliflower to coconut milk mixture; toss to coat well.
- Working with 1 piece cauliflower at a time (this is important!), remove from coconut milk – letting excess drip back into bowl – then coat well with coconut-panko mixture, pressing gently to adhere; transfer to prepared sheet.
- Bake for 20 to 25 minutes – flipping cauliflower and rotating sheet halfway through – until cauliflower is tender, golden, and crisp.