This baked cauliflower is absolutely delightful. The cauliflower is tender, moist, and surrounded by a deliciously crunchy shell of cornbread breadcrumbs and browned coconut. The spicy sauce that it's finished with puts this dish right up at the top of the charts.

Baked Cauliflower With Spicy Sauce [Vegan, Gluten-Free]






For the Cauliflower:

  • 17.6 ounces cauliflower
  • 4.4 ounces cornbread or gluten-free bread crumbs
  • Generous 1/2 cup coconut flakes
  • 1/2 cup, plus 1 3/4 tablespoons buckwheat flour
  • 1 teaspoon turmeric
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • Pepper, to taste
  • 3/4 cup plus 1 tablespoon of non-dairy milk
  • Peanuts, for garnish
  • Chili paste, for garnish

For the Sauce:

  • 3 tablespoons coconut sugar
  • 6 tablespoons non-dairy milk
  • 3 teaspoons sesame seeds
  • 1/2 teaspoon ginger, ground
  • 3 teaspoons nutmeg
  • Pepper, to taste


  1. Place the breadcrumbs and the coconut flakes in a greased pan and brown them.
  2. Remove the pan from the stove and set aside.
  3. Add the flour, turmeric, paprika, salt, and pepper to a deep bowl and mix them.
  4. Add the milk and the buckwheat and mix them until they form a thick batter.
  5. Coat the cauliflower with the batter and then toss it in the breadcrumbs and coconut mix.
  6. Place the cauliflower on a baking tray covered with baking paper and bake it at 425°F for 35 minutes or until they are crispy.
  7. In a small bowl, mix all the ingredients for the spicy sauce and brush the baked cauliflower with it.
  8. Bake the cauliflower for 10-15 minutes more and top it with peanut butter and chili.

Nutritional Information

Total Calories: 997 | Total Carbs: 147 g | Total Fat: 32 g | Total Protein: 38 g | Total Sodium: 488 g | Total Sugar: 62 g Garnish not included in nutrition information. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.