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Paleo Caulifritters with General Tso’s Glaze

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 [1], 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


  • 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


  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 [4] 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


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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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