Preheat your oven to 425 degrees Fahrenheit.
Place the cauliflower florets, tomatoes, and chopped red onion into a large bowl. Toss with the coconut oil and sprinkle with 1 1/2 teaspoons of the curry powder, reserving the rest for later. Mix until well combined and the curry powder is evenly dispersed. Place on a large, rimmed baking sheet in one layer and sprinkle generously with sea salt and freshly ground black pepper.
Add the remaining curry powder, the cashews, and a pinch of salt and pepper into a small food processor and pulse until broken down. Leave some cashews a little chunky for texture.
Dry the chicken breasts off and place the egg white into a shallow plate. Additionally, place the cashews into a separate shallow plate. Dredge each chicken breast in the egg white, gently shaking off any excess, and then press into the cashews. Flip and press the other side into the cashews, lightly pressing to adhere cashews to both sides of the chicken.
Place the chicken breast onto a small cooling rack (one that fits on top of your sheet pan, and preferably one with legs so it sits over top of the veggies). This allows both sides of the chicken to cook and get crispy. Repeat with the remaining breasts.
Place the cooling rack on top of the sheet pan, over top of the veggies, and bake until the chicken reaches an internal temperature of 165 degrees Fahrenheit, which takes about 14-15 minutes.
Once cooked, toss the fresh cucumbers onto the pan, and garnish with mint and cilantro.
Enjoy!
