Paleo Caulifritters with General Tso’s Glaze
A few weeks ago I had the most delicious gluten free fried cauliflower at a local restaurant and loved it so much that I dragged my family back again for Mother’s Day brunch. It is one of those foods that I swore I could eat everyday. So here we are just a few days later and guess what? I want it again. Sigh.
Unfortunately I am in a flare, need to watch my carbs more closely, and am sort of stuck at home for a bit until I am feeling better. Rest is best, you know the drill. So today, in my attempt to lay low, make healthy choices, hydrate like a mother, and chill out, I decided if I couldn’t shove restaurant cauliflower down my gourd, I’d just have to make my own. And if you’ve read any of my cookbooks [3], you know I have an affinity for fried veggies. I mean, who doesn’t really?!
I also needed to use ingredients I had in the house so I did a quick brainstorm sesh and remembered I had frozen riced cauliflower, sriracha sauce, seasonings, maple syrup, egg, and cassava flour. Yep! I think that will work. Straight to the kitchen and this was surprisingly easy. I did thaw the cauli but I did not press any liquid out of it so if you are using fresh riced cauli, you may not need to either. You know I love the lazy approach to just about anything if at all possible. Sowwy not sowwy.
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Paleo Caulifritters with General Tso’s Glaze
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 2 cups light olive oil or avocado oil for frying
- 12 ounces riced cauliflower
- 1 egg
- 1/2 cup cassava flour
- 2 teaspoons sriracha sauce, divided
- 1/4 cup + 1 teaspoon coconut aminos, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 cup maple syrup
- 1 tablespoon sesame seeds
- 1/4 teaspoon ground ginger
Instructions
- 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 [4] 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
Notes
Find it online: https://predominantlypaleo.com/paleo-caulifritters-with-general-tsos-glaze/ [5]