Whisk together the coconut milk, zest and juice of 1 lime and ½ tsp salt in a wide shallow bowl, set aside.
Whisk together the panko, cornmeal, shredded coconut, smoked paprika, cumin, garlic powder, turmeric, ½ tsp salt and the pepper in another wide shallow bowl, set aside.
Line a baking sheet with parchment paper and line up your breading station in this order: cauliflower, wet batter, dry breading, baking sheet.
Take a slice of the cauliflower and place it in the coconut milk batter, flipping it over to make sure all sides are covered. Next, place that piece of cauliflower in the dry breading mix, pressing it down and flipping it over to make sure it's coated evenly on both sides. The breading should stick easily and not fall off. Transfer your breaded piece of cauliflower to the lined baking sheet. Repeat with all remaining slices of cauliflower. My medium sized cauliflower filled up one baking sheet perfectly!
Bake the breaded cauliflower for 25-30 minutes, flipping each piece over after 15 minutes, until both sides are golden brown and crispy.