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Preheat oven to 350 degrees F. and line a baking sheet with parchment paper. Set aside.
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In a medium size bowl, whisk together all the dry batter ingredients. In a separate smaller bowl, whisk together the wet batter ingredients.
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Heat a large skillet over medium-high heat with enough coconut oil to coat the bottom and about 1/4 inch up along the sides. I like to use a cast iron skillet for this.
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Using one hand, dredge each cauliflower floret in the egg mixture and with your other hand coat in the dry mixture. Place the cauliflower in the hot oil and allow to get crispy and golden. Turn after about 2 minutes on each side. Then, carefully remove and place on the baking sheet. Continue until all the cauliflower has been cooked. You might have to cook them in batches depending on the size of your skillet and the amount of cauliflower florets you have.
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Place the baking sheet into the oven and bake for 15 – 20 minutes, or until florets are golden brown and pierceable with a fork.
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In the meantime heat the sauce ingredients by placing it in a small saucepan over low heat and stirring until warm.
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Once the cauliflower is done baking, let cool for about 5 – 10 minutes before carefully transferring to a large mixing bowl. Pour sauce over cauliflower and gently stir to combine, being careful not to remove the crispy coating.
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Serve warm over a bed of brown rice and garnished with green onion.