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, 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.
Paleo Caulifritters with General Tso’s Glaze
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- 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
- 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
Shirley @ gluten free easily (gfe) says
Jennifer, you’re so brilliant! There are so, so many General Tso fan and also folks looking for new and delicious ways to use cauliflower. Can’t wait to share this recipe with my readers and give it a try myself!
Thank you my friend!
Debra Jacobs says
Hi Jennifer, when you sat you used frozen cauliflower do you rice it and just freeze it or blanch it before freezing.thanks
I actually bought it already riced and frozen!
Maple syrup is NOT Paleo so is that why you’re just Predominantly Paleo?
Maple syrup is 100% paleo and approved as such by the Paleo Foundation.
These look awesome! I am planning to make them next week. Maybe the kids will even eat them.
I’m surprised you would use cassava flour after saying you needed to watch your carbs. It’s just as carby as wheat flour.
I still have to eat carbs due to my autoimmune disease so “watching” carbs for me does not mean omitting, it means watching my total intake for the day. This recipe still works within my personal guidelines 🙂
Catherine Buchardt says
Thank you for clarifying. I too have to have some carbs due to AI diseases and I think this will fit the bill.
Cassava flour is a carb resistor not affecting your blood sugar but feeding your probiotics
Any suggestions for making this without eggs? I’m allergic but have been craving General Tso’s…
You could possibly use grass fed gelatin as a binder!
I keep making this sauce because it just tastes great with so much! Thanks for all your great recipes!
Well thanks Mel!!!!
This looks awesome. How “hot” is it? My hubby can’t do spicy due to his Crohn’s, so wondering how I might be able to flavor it without the heat.
Not spicy at all! If you want you can omit the sriracha though!
melissa smith says
Do you have any nutritional info on these without the glaze? I am ketogenic and not sure with the cassava I’m not sure how many net carbs are in them. TIA Otherwise, I’ll figure it out
Is there another flour you could use besides cassava flour? I’m out!
I’m not sure, almond may work!
Lynn Levitt says
And, this was supposed to be 5 stars!!!
meant to hit 5 stars…