Vegetarian | Gluten-Free | Paleo | Anti-Candida
Heat a large skillet (I prefer cast-iron) over medium-high heat with enough coconut oil to coat the bottom and about 1/4 inch up along the sides.
Using one hand, dredge each cauliflower floret in the egg mixture. Tap the coated floret a couple times against the side of the bowl to remove any excess egg, and then place in the center of your dry mixture. Using your other (dry) hand, carefully coat the floret with the dry mixture. The key to making this process as easy as possible, is to prevent excess egg mixture from getting into the dry mixture.
Place the baking sheet into the oven and bake for 15 – 20 minutes, or until florets are golden brown and pierceable with a fork. For added crispy-ness, option to broil for last 1 - 2 minutes.
Combine all of the ingredients together in a small mixing bowl using a whisk to remove any lumps. Taste for seasoning.