These Crispy Coconut Cauliflower Cutlets with spicy Almond Sauce are my new favourite way to eat cauliflower! Crispy, golden, pan-fried cauliflower in a cornflake and coconut coating, topped with fresh basil and dipped in a spicy, creamy almond butter sauce. It’s the perfect mix of crispy, salty, coconutty, sweet and spicy goodness!This recipe was inspired by this method for making cauliflower steaks!
You start by slicing the cauliflower crosswise into “steaks”, and then breaking each of of those in half to make smaller “cutlet” shapes. Then, simply dip it in nondairy milk OR a vegan egg mixture (I use powdered egg replacer whisked together with water), and then dip it in the coating. The coating is a mix of cornflake crumbs, which you can either make yourself or buy at the grocery store (breadcrumbs work too), shredded unsweetened coconut, spices, salt and pepper. Once it’s coated, into the frying pan it goes to be cooked to sizzling golden perfection.
You don’t need to cook the cauliflower before pan-frying, it actually Cookes perfectly while it fries! I also wanted to keep this a super easy pan-fry recipe vs deep frying. To be honest I don’t really deep fry anything! I’m kind of scared to try haha. While the cauliflower cooks, simply whisk together the sauce. So easy! Then, everything is done at the same time.
I love to serve these coconut cauliflower cutlets in a big serving dish, to-pped with a sprinkle of shredded coconut, fresh basil leaves and a bowl of sauce. Its the perfect hearty appetizer, side dish or even main dish, served alongside some fried rice or simple noodles.Print