Heat one tablespoon of cocnut oil in a pan on medium heat and add the onion, carrot, garlic and ginger. Stir and cook for 5-6 minutes until the onion starts to soften. Add the curry and turmeric and cook for a further minute.
Add the vegetable stock and let it simmer for 10-15 minutes or until the carrot is soft.
Add the coconut milk and then transfer the sauce to a blender. Blend until you have a smooth consistency.
Prepare the bread crumbs in a bowl and whisk the eggs in a separate bowl. To bread the cauliflower florets, dip them first into the egg and after into the bread crumbs so they cover the whole floret. Repeat the process for the rest of the cauliflower.
Place the breaded cauliflower on an oven tray with a little bit of oil. Cook in the oven for around 30 minutes at 180C. Before taking it out, make sure the cauliflower is cooked inside and crispy on the outside.