I love the richness and crunch of these coconut cauliflower bites. The spicy marmalade sauce adds a yummy hot and sweet flavor to these tasty appetizers. Serve these delicious morsels fresh from the pan – guests will love eating them while they’re hot.
I really love the coating for these cauliflower florets. You dip each bite into flour, then a plantbased milk & vinegar mix (making vegan buttermilk), then a mixture of coconut and flavored bread crumbs. These appetizers are baked, but if you prefer, you can fry them in a neutral oil like grapeseed or sunflower oil. I never, NEVER fry anything, but I wanted to try these fried because they looked so good! The first time I made them I fried them. But, after trying them baked, from now on I will bake them. The coating sticks to these very well using either method, so whether you bake them or fry them is up to you.
The sauce for these is easy: mix as much hot sauce as you’d like (I used Tabasco) in with the marmalade, then microwave until the marmalade is a sauce consistency. Any sweet jelly, jam or preserves will work in place of the marmalade. After microwaving, just stir and dip in! I microwaved mine 10 to 15 seconds at a time, stirring between each time. One or two times of microwaving should do the trick. If you’d like your sauce a little bit spicier, sprinkle in some red pepper flakes.
With the head of cauliflower I had, about medium-sized, I got 48 cauli bites. The number will vary by cauliflower head size and the size you cut the pieces. I kept my pieces around an inch to 1 1/2 inches and they cooked through perfectly.
For coating, I recommend actually making two small bowls with the flour and two small bowls with the coconut bread crumb mixture. As I made my bites, I found that about half way through the process, both the flour and the bread crumb mixtures were clumping up from the plantbased milk on my fingers. The last time I made them, I made two bowls of both of the dry ingredients, so halfway through the process, I switched to the second, drier bowls for coating.
If you fry these, place the cooked cauliflower bites on a paper towel lined plate to soak up any excess oil before serving. We ate many of them while they were hot and they were fantastic. I popped some of the leftovers into the fridge and reheated them in the microwave later and the next day. The oil flavor comes through a little bit more when these are reheated, which is another reason I prefer to bake them.
This recipe was adapted from Spec of Gold. I used an entire medium-sized head of cauliflower, rather than a half head, and had more than enough coating. I lowered the salt from one tablespoon to one teaspoon and they tasted just fine!