Preheat the oven to 400F. Line two large baking sheets with parchment paper.

Cut the cauliflower into bite-size florets and set aside.

Add the rolled oats to a food processor. Process for 20 seconds or until a coarse meal forms. You don't want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Then, add 1 cup of the shredded coconut, coconut sugar, sea salt, paprika, and black pepper. Pulse 10 to 15 times to roughly chop the coconut and incorporate the spices. Transfer to a large, shallow bowl or baking dish and stir in the remaining ½ cup shredded coconut.

In a medium mixing bowl, whisk together the the almond milk, brown rice flour, and lime juice until smooth.

Create an assembly line by lining up the cauliflower florets, almond milk mixture, coconut-oat mixture, and lined baking pans.

Place about a small handful of cauliflower florets into the almond milk batter and toss to coat. Use a slotted spoon to remove the florets, shaking off excess batter, and transfer to the coconut-oat mixture. Toss to thoroughly coat and transfer to the lined baking sheets. Repeat with all remaining cauliflower, evenly dividing between the two pans.

Bake the cauliflower for 26 to 32 minutes, or until crispy and golden, tossing at the 15-minute mark.

Remove from oven and cool slightly.

Prepare the sauce while the cauliflower bakes. Add the mango to a high-speed blender and blend until completely smooth. It should blend on its own without any problem but if absolutely needed, add the water, 1 tablespoon at a time, to encourage blending. Transfer to a medium bowl and whisk in the chile-garlic sauce, lime juice, and tamari. Keep chilled until ready to serve.

If desired, sprinkle the cauliflower with cilantro. Serve warm from the oven alongside the sauce.**