2 large heads cauliflower (2 to 2 1/2 pounds each)
Two 13 1/2-ounce cans unsweetened coconut milk
2 tablespoons coriander seeds, lightly crushed
1 teaspoon red pepper flakes
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
1 cup flat-leaf parsley leaves, chopped
Zest of 1 lemon
2 medium cloves garlic, minced
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