Coconut Crusted Cauliflower

Coconut Crusted Cauliflower is a nutritious vegan option for vegetarians visiting Nauru. The recipe provides just the proper amount of crunch and flavor to satisfy your taste buds. You'll also love this one-of-a-kind dish prepared with coconut, cauliflower, herbs, spices, and breadcrumbs.Are you ready for some crispy, flavour-packed cauliflower tacos? When the weather is warm, most people tend to crave zesty, fresh and light flavours and this vegetarian dish delivers just that. Make it for dinner this week — you (and your belly) will be very pleased.

Ingredients

• ½ head cauliflower, 150 mL shredded coconut, 75 mL bread crumbs gluten free if desired, 1 lime zest and juice, 75 mL corn starch, 3 tbsp ground flax, oil for frying

Instructions

• Prepare flax egg by mixing ground flax with 100 mL water and the lime juice. Let sit for a few minutes until thick.
• Break and cut the cauliflower into bitesize florets.
• Prepare the deep frying sequence by setting up these bowls:
  1: bowl with water
  2: bowl with corn starch
  3: Flax egg
  4: mix shredded coconut, bread crumbs, lime zest and a pinch of salt
• Heat 2-3 cm oil in a shallow pan. When hot enough for frying:
• Dip cauliflower in water followed by corn starch, flax egg and finally the cocnout/breadcrumb mixture.
• Try one piece at first, if it browns over a few minutes, the oil is hot enough. Flip the cauliflower during frying for even coloration.
• Keep dipping and frying cauliflower until all cauliflower is cooked. Working in small batches of a few florets at a time ensures the oil doesn't cool down too much.
• Serve with (vegan) tartar sauce and lime wedges.