For the cauliflower

Preheat oven to 400 degrees F.

In a shallow square container, add the panko bread crumbs, cornmeal, cumin, paprika, garlic powder, turmeric, and salt. Stir to combine and set aside.

In a medium mixing bowl, add the egg replacer powder and water together. Stir until the mixture begins to thicken. Add the coconut butter and whisk together until no lumps are present. Carefully place the cauliflower florets into the egg batter and toss until the cauliflower is completely coated. 

Working with one at a time, roll the florets into the panko mixture and set onto a baking sheet lined with parchment paper. Space each floret so they aren’t touching. Bake for 25-30 minutes or until golden brown and the cauliflower is soft in the center.

For the sauce

Whisk together the Tofutti, Vegenaise, chili garlic sauce, and tamari in a small mixing bowl. Serve with cauliflower bites.