Cauliflower Bites 🥘 with Sticky Sweet Tamari Sauce

1 large Cauliflower cut into bit sizes

3 eggs, whisked

as needed High heat tolerance oil (solid coconut)

1/2 tbsp sesame seeds

1-2 green onions, fine chopped

Coating Mix

1/2 c - coconut flour

1/2 c - sorghum flour

1/2 tsp salt

1 tbsp potato starch

1 tbsp monk fruit

Sauce Mix:

1 c water

3 tbsp Tamari sauce

2 tbsp apple cider vinegar

1/2 tsp liquid coconut oil

3-4 tbsp brown sugar (depending on sweetness preference)

Slurry: 1 1/2 tsp potato starch mixed with 4 tbsp of water

Substitutes

Brown sugar: Honey, Maple syrup. Your preference on sweetness

Monk fruit: Stevia or other sugar alternative

Coating mix: use your favorite flour mixes

Tamari sauce: coconut aminos or other soya sauce alternative

Apple cider vinegar: balsamic vinegar

Potato starch: tapioca starch

Variations

Sweet heat sauce, use chillies to spice up sauce

Enhance the garlic in the sauce

Shake of lime sprinkles on top of sauce bites

Eliminate sauce, shake on your favorite seasoning or store sauce

In a medium saucepan add solid coconut oil over medium heat, let melt until there is enough to cover 1 layer of bites in the bottom of pot

Cut up cauliflower head into bite sized pieces Put in large bowl Beat eggs, pour over bites and mix well

Turn up heat on oil to 3/4 (a bit over medium)

Mix all dry/coating ingredients together in separate bow and sprinkle half over bites, mix and sprinkle remaining coating mix over bites, mix well.

Add 1-2 pieces to test heat of oil, should be bubbling. Cook 1-2 minutes, test firmness. (Adjust temp as needed)

Have another bowl lined with paper towels ready.

Use a smaller hand strainer that fits inside pot to scoop out cooked pieces, put in bowl with paper towels

Using metal tongs, gently place a single layer of prepared bites into oil, it will bubble up but should not boil over, otherwise your pot may be too small.

Set timer for 2 minutes, test 1 piece, set for another minute to desired firmness. With a full layer, I cooked for 3 minutes.

At end of time, use metal hand strainer to scoop out pieces into paper towel lined bowl.

Add aprox 1 tbsp of solid coconut oil, wait for it to melt and heat. Repeat cooking steps with a single layer each time. Set timer for consistent firmness of all batches. Adding more oil between each batch. Note, increased bubbling will happen as residue batter mix stays in oil.

Keep watch of pot to prevent boil over, remove from heat and move away from burner if bubbles grow too rapidly.

While batches are cooking, start sauce in small saucepan. Over medium heat, melt coconut oil, add all wet ingredients (Except Slurry) and bring to boil over medium heat. Then add 1 tbsp at a time, brown sugar, stir between adds. Let simmer while working on batches of bites. (Optional: add dash of garlic salt)

While bites cooking, dice up fresh green onion, set aside.

When final batch of bites are done and in bowl with paper towels, let cool. Next, add slurry mix to sauce and stir continuously until blended and sauce thickens. Turn burner off.

Remove paper towels from bowl. Spoon sauce over bites and gently mix. When desired amount of sauce is achieved, bites will be well coated. (Variance due to size of cauliflower head, so add sauce spoonful at a time) Sprinkle half of sesame seeds and diced green onions over bites and mix gently. Sprinkle the rest of seeds and mix. Put all into a fresh serving bowl and sprinkle the remaining onions on top.