Quarto Cooks | 28 May 2021Baked Thai Chili Cauliflower Bites Share article facebook twitter google pinterest A recipe extract from Epic Vegan Quick and Easy by Dustin Harder for Global Wellness Day. When you watch the Vancouver, British Columbia, episode of The Vegan Roadie you’ll see we went to a restaurant called Meet on Main. They have a very popular Sweet Thai Chili Cauliflower Bites appetizer on their menu. I couldn’t resist re-creating a version for this book! These hit the spot with a combination of the heat and the sweet. These bites also cut calories a bit as they are baked and not fried. It’s always a home run in my cooking classes. Baked Thai Chili Cauliflower Bites ¼ cup (38 g) dark brown sugar 1 tablespoon (15 ml) chili garlic sauce 1 tablespoon (20 g) maple syrup 1 tablespoon (15 ml) toasted sesame oil 2 tablespoons (28 ml) soy sauce or gluten-free tamari ¼ teaspoon ginger powder½ cup (25 g) panko or gluten-free panko bread crumbs ¼ cup (35 g) yellow stone-ground cornmeal 2 tablespoons (16 g) white sesame seeds, plus more for sprinkling 4 cups (528 g) cauliflower, cut into small bite-size florets Cooking spray 2 scallions, thinly sliced Coco Loco Peanut Sauce (see below) Preheat the oven to 400°F (200°C, or gas mark 6). Line a large sheet pan with parchment paper. In a large bowl, combine the sugar, chili garlic sauce, maple syrup, sesame oil, soy sauce, and ginger. Whisk until well combined. In a separate bowl combine the panko, cornmeal, and sesame seeds. Mix until well combined. Add the cauliflower to the bowl with the sauce and toss until well combined getting the sauce into the nooks and crannies of the cauliflower florets. Add one-third of the dry bread crumb mixture and toss to combine. Add half the remaining crumbs and toss again to combine. Add the remaining crumbs and toss until cauliflower is evenly coated. Spray the prepared sheet pan with cooking spray, transfer the coated cauliflower bites to the tray, spray the bites lightly with the cooking spray. Bake for 15 minutes, flip the cauliflower pieces and bake for 15 minutes, until they start to brown and crisp. Transfer to a serving dish and sprinkle with scallions and sesame seeds. Serve with coco loco peanut sauce (if using). Yield 4 to 6 servings TIP Hold onto the white parts of the scallions and the stalks and leaves of the cauliflower for making Scrappy Veggie Broth. You can also chop up the white parts of scallions and store in the refrigerator to sprinkle on salads or literally any main dish you want to give a little extra panache Coco Loco Peanut Sauce ¾ cup (175 ml) canned coconut milk ¼ cup (80 g) maple syrup 2 tablespoons (28 ml) soy sauce or gluten-free tamari Juice of ½ lime 1 tablespoon (15 ml) seasoned rice vinegar 1 tablespoon (15 ml) toasted sesame oil ½ cup (130 g) creamy peanut butter 1 tablespoon (15 ml) chili garlic sauce ½ teaspoon ginger powder ½ teaspoon garlic powder ¼ teaspoon sea salt To make the coco loco peanut sauce: Shake the can of coconut up to make sure the liquid and fat mix together well. Add the ¾ cup (180 ml) of coconut milk, maple syrup, soy sauce, lime juice, vinegar, oil, peanut butter, chili garlic sauce, ginger powder, garlic powder, and salt to a blender. Blend until smooth and creamy. Epic Vegan Quick and Easy $26.99$18.99 Buy in UK / Europe Buy in US / Canada Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.