2green chillis, (deseeded if you don't like it too hot)
¼of an onion, finely chopped
¼-1/2teaspoonsalt, (to taste)
Preheat oven to 200°C fanbake.
You're assembling a production line. Put your coconut cream in one bowl. In a second bowl, mix the panko crumbs, polenta, spices and salt. Get a baking sheet ready.
Dip each cauliflower floret into the coconut cream to coat, then into the crumb mixture. Turn and press to coat. The crumbs will stick pretty easily.
Keep crumbing florets until you run out of cauliflower or crumbs, whichever comes first. This recipe is really flexible so you can easily scale the quantity up or down as you like.
Spray cauliflower with a light coating of oil and bake for 20-25 minutes, or until golden and crispy.
While the cauliflower is cooking, make your salsa. Put the tomatillos, coriander and chillis into a blender or food processor. Blend briefly, just to combine. Add onion and pulse a few times. You want everything mixed well, but for the salsa to still have some texture. Taste and add salt to season. Makes about 1 cup.
Serves 2-4 (make more cauliflower than you think you'll ever need, these are good!)