Wash and dry the cauliflower, and remove the stem and leaves.
Proceed to cut into florets.
Beat the two eggs with a pinch of salt and pepper in a bowl.
In another plastic bowl with lid, mix the almond flour and the protein powder.
Take each floret of cauliflower and dip it in the beaten egg, and then insert it into the plastic container with the flour, when it has about 5 florets, cover the container and shake vigorously so that all the cauliflower is impregnated with the powder.
Heat a medium skillet and add the oil; When it is very hot (when you see small bubbles emerge), add the florets one by one and cook until they are golden brown on all sides (you can help yourself with tweezers). Once golden brown, remove them from the skillet and place them on a plate with absorbent paper to remove excess fat. Repeat this procedure for all cauliflower.
Preheat the oven to 180 ° C / 350 ° F. Cover a baking sheet with a silicone blanket.
In a medium bowl, add all the ingredients of the sauce and mix vigorously with a fork. If the Xanthan gum creates lumps you can put it in the microwave for about 30 seconds and beat again until all the lumps have disappeared. Reserve some chives and chili to serve.
Place the florets of cauliflower on the baking sheet and with a kitchen brush spread with the sauce until completely covered.
Bake for about 20 minutes or until golden brown.
Remove from the oven, serve and sprinkle some chili, chives and sesame seeds.
Serve with side of coconut aminos for dipping.
Keyword low carb cauliflower general tso, tasty cauliflower general tso
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