Next time you are craving fried, sugary, crispy beef or chicken try this instead. You won’t feel gross after eating this. Serves 2.


1 head of cauliflower, cut into florets
¾ cup cassava flour
1 Tbsp garlic powder
¼ tsp JF Spicy Salt
1¼ cup water
1½ cup almond flour
1 cup fresh squeezed orange juice
½ cup coconut sugar
2 Tbsp coconut aminos
3 Tbsp rice vinegar
¼ tsp ground ginger
¼ tsp garlic powder
1 tsp Sriracha
2 Tbsp tapioca flour
4 Tbsp water


Preheat the oven to 400º. In a large bowl, combine the cassava flour, garlic powder, and JF Spicy Salt. Add in the water and mix well. Set to the side. In a medium bowl, place the almond flour. Place the cauliflower florets in the cassava flour mixture and mix until evenly coated. Dredge them in the almond flour and place them on a lined baking sheet. Bake them for 20-30 minutes, until golden brown.


In a large saucepan, combine the orange juice and coconut sugar. Stir until sugar is dissolved. Add in the coconut aminos and rice vinegar. Mix well. Season with ground ginger, garlic powder, and Sriracha. In a small bowl, combine the tapioca flour and water to make a slurry to thicken the sauce. Add the slurry to the saucepan and stir to mix and thicken. Once the sauce is done add the cauliflower to the pan and mix well to evenly coat each floret. Enjoy with chopped scallions and toasted sesame seeds.


Recipe adapted from Nora Cooks.