Paleo Caulifritters with General Tso’s Glaze (Edit recipe)

My Caulifritters with General Tso’s Glaze pack addiction into every bite.

10 minutes

25 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	1220
Fat:	112 g
Carbohydrates:	41 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	684 mg
Fiber:	3 g
Sugars:	21 g
Calculated per serving.

by Jennifer Robins

View original recipe

Serves: 4

Ingredients

2 cups Avocado Oil, or light olive oil
12 oz Cauliflower, riced
1 whole Egg
.5 cup Cassava Flour
2 tsp Sriracha, divided
.25 cup Coconut Aminos, +1 teaspoon, divided
1 tsp Garlic Powder
1 tsp Onion Powder
.25 tsp Sea Salt
.25 cup Pure Maple Syrup
1 Tbsp Sesame Seeds
.25 tsp ground Ginger

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by preheating your cooking fat over medium/high heat
Now combine your riced cauli, egg, 1 tsp garlic powder, 1 tsp onion powder, 1/2 teaspoon sea salt, 1 tsp sriracha, 1 tsp coconut aminos, and 1/2 cup cassava flour in a mixing bowl
Stir well
When your oil is hot, use a spoon, cookie dough scoop, or melon baller to scoop the mixture and gently transfer into the hot oil
Fry on all sides until golden brown, my darker ones were the crispiest even though they looked slightly burned they didn’t taste burned
After your caulifritters are all fried up, you can start your glaze
To make this you’ll combine your maple syrup, remaining 1 tsp sriracha, 1/4 cup coconut aminos, sesame seeds, and ground ginger in a small sauce pan
Stir this mixture and cook over medium heat until it reduces and becomes thicker and more syrupy, about 5-8 minutes (watch it closely so it doesn’t burn)
Once the glaze is thickened to your liking you can use it as a dip or drizzle it over the top of the caulifritters