Ingredients
½ head of cauliflower
1 cup bread crumbs
1 cup shredded coconut
½ cup flour
1 cup soy milk
1 tbsp salt
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
Rice bran oil, for frying
SAUCE:--
Orange marmalade
1 tsp Kaitaia Fire
Directions
Wash & chop up the cauliflower into bite size pieces.
In Bowl #1: combine the soy milk and SIDS LOW SUGAR RASPBERRY VINEGAR. Stir and let this sit for 5-10 minutes until thickened. (This creates vegan buttermilk)
In Bowl #2: combine the bread crumbs, coconut flakes and salt.
In Bowl #3: add the flour.
To a frying pan on medium heat add oil until the pan is filled half-way. Let this heat up. To test if it is accurate frying temperature take a wooden spoon and stick in the oil. If it bubbles slightly, it is likely ready to fry.
Dip the cauliflower pieces in first flour, then buttermilk and next coconut/bread mixture. Add to oil and fry until golden brown, flipping once. When finished frying, add to paper-towel lined plate to drain excess oil.
For Dipping: Mix together orange marmalade and Kaitaia Fire.
