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Paleo Caulifritters with General Tso’s Glaze

May 17, 2017 by predominantlypaleo 23 Comments

 

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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.

 

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Paleo Caulifritters with General Tso’s Glaze

Paleo Caulifritters with General Tso's Glaze
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 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

  1. Start by preheating your cooking fat over medium/high heat
  2. 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
  3. Stir well
  4. 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
  5. Fry on all sides until golden brown, my darker ones were the crispiest even though they looked slightly burned they didn’t taste burned
  6. After your caulifritters are all fried up, you can start your glaze
  7. 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
  8. 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)
  9. 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


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Paleo Caulifritters with General Tso's Glaze

Paleo Caulifritters with General Tso's Glaze

Paleo Caulifritters with General Tso's Glaze

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Filed Under: dairy free, gluten free, grain free, nut free, paleo, refined sugar free, sides, snacks

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Comments

  1. Shirley @ gluten free easily (gfe) says

    May 21, 2017 at 2:28 pm

    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!

    xo,
    Shirley

    Reply
    • predominantlypaleo says

      May 26, 2017 at 5:53 pm

      Thank you my friend!

      Reply
  2. Debra Jacobs says

    May 26, 2017 at 6:28 pm

    Hi Jennifer, when you sat you used frozen cauliflower do you rice it and just freeze it or blanch it before freezing.thanks

    Reply
    • predominantlypaleo says

      May 26, 2017 at 7:57 pm

      I actually bought it already riced and frozen!

      Reply
  3. Judith says

    May 27, 2017 at 6:20 pm

    Maple syrup is NOT Paleo so is that why you’re just Predominantly Paleo?

    Reply
    • predominantlypaleo says

      May 29, 2017 at 2:36 pm

      Maple syrup is 100% paleo and approved as such by the Paleo Foundation.

      Reply
  4. Michelle says

    June 2, 2017 at 12:17 am

    These look awesome! I am planning to make them next week. Maybe the kids will even eat them.

    Reply
  5. Missy says

    June 4, 2017 at 12:45 pm

    I’m surprised you would use cassava flour after saying you needed to watch your carbs. It’s just as carby as wheat flour.

    Reply
    • predominantlypaleo says

      June 5, 2017 at 3:10 pm

      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 🙂

      Reply
      • Catherine Buchardt says

        February 17, 2018 at 4:44 am

        Thank you for clarifying. I too have to have some carbs due to AI diseases and I think this will fit the bill.

        Reply
  6. William says

    September 14, 2017 at 7:17 pm

    Cassava flour is a carb resistor not affecting your blood sugar but feeding your probiotics

    Reply
  7. Robin says

    November 11, 2017 at 12:09 am

    Any suggestions for making this without eggs? I’m allergic but have been craving General Tso’s…

    Reply
    • predominantlypaleo says

      November 11, 2017 at 11:40 pm

      You could possibly use grass fed gelatin as a binder!

      Reply
  8. Mel says

    November 27, 2017 at 12:15 am

    I keep making this sauce because it just tastes great with so much! Thanks for all your great recipes!

    Reply
    • predominantlypaleo says

      November 29, 2017 at 9:20 pm

      Well thanks Mel!!!!

      Reply
  9. Barbara says

    December 28, 2017 at 6:17 pm

    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.

    Reply
    • predominantlypaleo says

      December 29, 2017 at 1:00 am

      Not spicy at all! If you want you can omit the sriracha though!

      Reply
  10. melissa smith says

    May 21, 2018 at 11:05 pm

    He beautiful!,
    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

    Reply
  11. Caitlin says

    December 27, 2018 at 9:57 pm

    Is there another flour you could use besides cassava flour? I’m out!

    Reply
    • predominantlypaleo says

      December 28, 2018 at 2:35 am

      I’m not sure, almond may work!

      Reply
  12. Lynn Levitt says

    April 21, 2020 at 1:42 am

    And, this was supposed to be 5 stars!!!

    5.0 rating

    Reply
    • predominantlypaleo says

      April 22, 2020 at 1:46 am

      Thanks Lynn!

      Reply
  13. Debbie says

    June 28, 2020 at 9:23 pm

    meant to hit 5 stars…

    5.0 rating

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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