Low Carb General Tso Cauliflower

Enjoy the classic flavors of General Tso's chicken with a low-carb twist! This cauliflower version is crispy, flavorful, and coated in a sweet and tangy sauce.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1/4 cup soy sauce or coconut aminos
• 3 tablespoons rice vinegar
• 3 tablespoons monk fruit sweetener or erythritol
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons sesame oil
• 2 green onions, chopped for garnish
• 1 tablespoon sesame seeds for garnish
• 2 tablespoons olive oil for frying

Instructions:

Get the oven ready by heating it up to 400F 200C

Put almond flour and beaten eggs in a bowl and mix them together

Coat the cauliflower florets well with the egg mixture, then put them on a baking sheet that has been lined with parchment paper

Cauliflower should be baked in a hot oven for 20 minutes, or until it is golden and crispy

While that is going on, mix the soy sauce, rice vinegar, sweetener, garlic, ginger, and red pepper flakes in a small saucepan

Simmer on low heat for about 5 to 7 minutes, or until it gets thicker

On medium heat, warm up the sesame oil in a big pan

Pour the sauce over the baked cauliflower in the pan and toss it to coat it evenly

Add the cauliflower and cook for another two to three minutes, until it is fully coated and warm

Before serving, sprinkle chopped green onions and sesame seeds on top