¼ cup Pulo Cuisine Coconut Adobo Cooking Sauce + more for serving
¾ cup unsweetened medium shredded coconut
Instructions
Preheat oven to 375⁰F and grease a cookie sheet with cooking spray or line with parchment paper. Wash cauliflower and cut into medium florets, making sure each piece has some stalk for the 'handle'.
In a small bowl, whisk together the egg and Coconut Cooking Sauce. Place shredded coconut in a shallow dish.
Dip the head of each cauliflower floret into the egg mixture, then coat with the shredded coconut. Arrange prepared florets in a single layer on a cookie sheet.
Bake for 45 to 50 minutes, or until coconut is golden brown and cauliflower is cooked through. The stalk of the cauliflower should be easily pierced through with a fork.
Serve with additional Coconut Adobo Cooking Sauce and a squeeze of fresh lime juice.
Recipe by Radiant Rachels at https://radiantrachels.com/baked-coconut-cauliflower-bites/