Description

Cauliflower fried to a crisp in a delicious coconut batter and served with creamy and spicy Mango Serrano Ranch dressing. The veggie-centered version of coconut shrimp.

Ingredients

Scale

Coconut Cauliflower

1 cup unsweetened coconut flakes

1/2 cup water

1 cup all purpose flour

1 cup Panko breadcrumbs

1 cup beer

1 head cauliflower, cut into medium size florets

2 tsp Old Bay

1 tsp smoke paprika

1 tsp garlic powder

1 tsp onion powder

vegetable oil for frying, enough to fill 1/2 inch at the bottom of the pan

Mango Serrano Ranch

3 mangoes, cut into chunks

2 tbs fresh ginger, minced

3 cloves garlic, minced

3 serrano peppers, seeded and sliced thin

1 tbs honey

1/4 cup almond milk

2 tbs apple cider vinegar

1/2 cup mayo

2 tbs fresh parsley

juice of 2 limes

1 tsp each salt and pepper

Instructions

In a food processor, pulse the coconut at least 8 times until it’s broken up into smaller chunks. Mix the coconut flakes with the Panko breadcrumbs in a medium size bowl.
In another medium size bowl, whisk together the flour, water, beer, Old Bay, paprika, garlic powder, onion powder and salt and pepper until fully incorporated.
Heat the oil in a large deep pan. It’s ready for frying when droplets of water sizzle in it. Take the cauliflower florets and dip them into the wet batter and then roll them in the breadcrumbs and coconut mix. Be sure to tap the cauliflower on the bowl between dunking it in the batter and rolling it in the breadcrumbs to shake off any extra batter.
After rolling the cauliflower in the breadcrumbs, drop it in the oil to fry. Cook, turning occasionally, until all sides are golden brown. If the oil is heated properly this will take about 2 minutes per side. For larger cauliflower pieces you may need to turn it three times because they can be awkwardly shaped. Don’t worry if it’s perfect as long as most of the piece is browned and crunchy!
Prepare your dipping sauce by putting all the ingredients in a high powered blender and blending on high until smooth! It may have some small chunks of pepper or parsley in it and that’s fine as long its mostly smooth!
This dish goes great paired with a side of creamy coleslaw or all by itself dipped in the sauce as a snack! It would also be great alongside some rice. Enjoy!