For the glaze, mix everything (except the diluted cornstarch) into a sauce pan and cook over low heat for 3-4 minutes until it starts to boil.

Turn off heat then pour in the cornstarch slurry and mix until it thickens.

Note: You can also use this glaze as a dipping sauce.

In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.

Evenly coat the florets in the batter.

In another bowl, add in the bread crumbs and desiccated coconut. Mix.

Place each cauliflower into the breadcrumb mixture. Coat and press down the bread crumbs on the cauliflower.

After coating each one in the batter then bread crumbs, you can repeat this step to double coat the cauliflower if you’d like!

Heat enough oil to submerge the cauliflower in a large pan or wok. Leave to heat over medium high. Once hot and you see small bubbles, you can add some bread crumbs to test the heat. It should immediately sizzle.

Add the florets and fry until golden brown, moving it around on each side. You may need to cook your cauliflower in batches depending on the size of your pan.

Set aside on a strainer to drain excess oil.

Transfer to a bowl and then pour in the glaze or mix in the cauliflower into the sauce pan with the glaze. You can also use this glaze as a dipping sauce. Feel free to add some chopped basil and lemon zest. Enjoy while hot!

Heat oven to 350F. Bake the cauliflower for 35-40 minutes or until crisp. Flip halfway through cooking.