Slice potatoes in half, then slice each half into pieces about ¼” wide. Lay pieces flat on the surface of the cutting board and slice into ¼“ strips. Place the strips into a bowl of water with 1 teaspoon salt and 1 teaspoon sugar. Allow to soak for 20 minutes. While potatoes are soaking, make the slaw and cut cauliflower.
When the 20 minutes are up, drain the potatoes well and pat dry with a paper towel. Toss them with 2 teaspoon canola oil and sprinkle with herbs, salt and pepper. Spray a baking tray and layout the potatoes. Place into a 400 F degree oven and bake until tender. About 30-40 minutes. Turn potatoes over and move around on tray every 10 minutes or so the potatoes brown on all sides.
To make the slaw combine the cabbage, carrots and onion in a bowl. In a small bowl, mix together the ½ teaspoon lime juice, vinegar, honey, olive oil and salt. Drizzle over the vegetables and toss to combine. Next, place the slaw in the refrigerator and allow it to marinate while you prepare the rest of the recipe.;;
Slice the cauliflower and form “steaks”. First cut the cauliflower in half. Place the flat side of one half down on the cutting board and now slice into ½” slices. Continue cutting until you have cut the entire head of cauliflower.
Continue cutting until you have cut the entire head of cauliflower. Don't worry if you end up with little pieces as well. They will still work and taste well.
Zest one lime and combine with the coconut milk, 1 teaspoon lime juice, and egg white in a dish that is wide and shallow to allow you to dip the cauliflower in. Mix together gently with a fork. Set aside.
n another similar dish, mix together the salt, breadcrumbs, cornmeal or masa, shredded coconut and spices. Blend ingredients well with a spoon or fork.
Begin by dipping pieces in the liquid.
Next coat the first side. Pressing it firmly to get the breadcrumbs to stick. F
Flip it over to coat both sides repeating the same process on the other side. Continue with each piece of cauliflower until they are all breaded.
Place the breaded cauliflower on the pan, lightly sprayed with cooking spray. Place into the oven and bake for 30 minutes, flipping each piece over halfway through. Cauliflower is ready when both sides are lightly brown and crunchy.
While the cauliflower is cooking, make the sauce. The sauce can be made by combining the yogurt, mayonnaise, lime juice and buffalo sauce in a small blender or bowl and mixing thoroughly.
*Substitution for low fat coconut milk = ¼ cup coconut milk + ¼ cup water