Disclaimer: We were sent a sample pack for free from Pulo Cuisine through Food Bloggers of Canada to participate in their recipe challenge.

Wherever the destination, my job as part of the traveling bunch is to research where all the good eats are found and schedule them into our itinerary. After weeks of mad Googling and reading of a bajillion reviews, my list of addresses often surpasses two full pages. All this work would pay off as we would experience dishes that are worth revisiting the city for. In the case of our trip to Hawaii (specifically Oahu), the taste of coconut fried shrimp from one of the Kahuku shrimp trucks remains deeply imprinted in my memory.

Food trucks selling jumbo shrimp (first time I actually got to use that oxymoron!) dot the Kamehameha Highway (try saying that ten times fast) that curves around the north of Oahu. Parked on gravel, in what seems like nowhere, are graffiti adorned automobiles selling the best fried shrimp ever. The food was totally worth the wait, drive, and fly-swatting because the butterflied coconut shrimp was to die for. Juicy and plump butterflied shrimp covered with a evenly golden brown batter of fragrant and crispy coconut. Pure heaven. But then dip them into a creamy coconut sauce? Even better. Kahuku fried shrimp is the epitome of perfect shrimp; even seafood-haters like my brother and best friend will be fighting for them.

When Chew and I ripped open the package from Pulo Cuisine, we found marinades and sauces inspired by Filipino flavours, one of which was this Coconut Adobo Cooking Sauce. It instantly reminded me of the dipping sauce for the coconut fried shrimp, so I set out to create a dish that reminisces that Hawaiian street food.

Unlike the dipping sauce I had in Hawaii, this Coconut Adobo sauce has a bit more of a kick to it from the onions and spices, making it suitable to incorporate into a savoury dish such as this one. I swapped out the shrimp for cauliflower florets because 1) I didn’t feel like walking to the grocery store to buy shrimp, 2) a veggie dish was needed for dinner that night and 3) cauliflower is delicious roasted. One of the “absurd healthy dishes” my roommate/best friend has had the pleasure of experiencing so far. At least I assume it was pleasurable since we engulfed the entire head of cauliflower for dinner.

Each cauliflower floret was dipped into an egg-Pulo sauce mixture then coated with shredded coconut. Hiding some sauce in the “batter” flavours the vegetable and acts as viscous glue for the coconut. Arrange nicely (or not) on a greased baking tray and roast until the wonderful smell of toasted coconut fills the house. It’s no breaking news that I have an obsession with coconut. Stick toasted coconut into everything, it can do no wrong.

It’s easy to get anyone to eat more veggies when it’s covered in crispy coconut. These Baked Coconut Cauliflower Bites are great as a finger food, as a side, or used to bulk up a meal.

P.S. A squeeze of fresh lime juice is a must!