Gluten-Free, Vegan, Serves 3

• 3 cups of Cauliflower florets (2 small heads)
• Coconut Oil to Fry in

Batter:

• 1 tsp Baking Powder
• 1/2 Cup Coconut Flour
• 1 Tbsp Corn Starch
• 3/4 Cup room temp Water
• 1 tsp Sea Salt

Breading:

• 1/2 Cup Almond Meal
• 1 1/2 Cup Gluten-free Bread Crumbs

Sauce:

• 1 Cup Orange Juice
• 2 Tbsp Rice Vinegar
• 1 tsp Orange zest
• 4 Tbsp Agave Syrup
• 3 Tbsp Coconut Amino
• 2 Tbsp room temp Water

Slurry:

• 4 Tbsp room temp Water
• 2 Tbsp Corn Starch

Directions:

Preheat the oven to 350 degrees F. In a small bowl combine ingredients for slurry and mix well then set aside. To prepare the glaze combine all ingredients into a measuring cup and mix well then set aside. In a large bowl combine batter ingredients and mix well set next to your breading station. To prep, your breading combine ingredients into a shallow dish mix well adding salt and pepper to taste. 

Next, coat the cauliflower starting with batter then breading, and back again for crisper florets. You will want to do this one floret at a time, it is easy to keep one hand for wet and one for dry ingredients. Once coated toss in coconut oil and place onto a baking sheet. Season to taste with salt and pepper and bake at 350 for 35-40 minutes or until golden brown. Make sure to flip halfway through.

For the glaze combine all ingredients into a pan and cook over medium-high heat. Let simmer for 3-4 minutes. Once it starts to boil lower the heat back down to a simmer and stir in the slurry (make sure to stir slurry prior). Remove from heat and toss in florets to the sauce mix. Evenly coat florets and top with orange slices, sesame seeds, and green onions. Serve over white rice.