In a saucepan heat up the oil and fry the onion briefly.
Add grated coconut, cooking cream, water and Vegeta Chicken stock cube. Simmer for 10 minutes.
Bring salted water to boil and cook cauliflower florets until they soften, then drain.
Add cauliflower to the coconut mixture and using a hand blender mix it to get a fine smooth sauce.
Add corn flour, mix and boil briefly (1/2 minute).
Pour over baked or cooked chicken breast fillets and cooked rice. You can serve it hot or cold.
To make the aroma of the coconut more distinct, fry grated coconut briefly with the onion, before you add other ingredients.