Yield 20–30 cauliflower florets
FOR THE SAUCE;
1 tbsp coconut oil
2 cloves garlic, minced
1 tsp ground turmeric
1 red/green chili, finely chopped
15–20 drops liquid stevia
1/2 cup vegetable broth
Juice of 1/2 lemon
1 tbsp arrowroot powder, dissolved in 3 tbsp water
Sea salt and pepper to taste
FOR THE CAULIFLOWER:
1/4 cup coconut flour
1 egg, beaten
1/2 cup shredded coconut
1 tbsp sesame seeds
1 large OR 2 small heads cauliflower, broken into small florets, about 1-inch pieces (Roughly 5 cups total)
Coconut oil, for deep frying
2 limes, cut into wedges, to serve
Step 1: For the sauce: Heat 1 tablespoon of coconut oil in a pan, add garlic and turmeric, and sauté until soft. Next, add the chopped chili pepper, stevia, vegetable stock, and lemon juice and bring to a simmer. Whisk in the arrowroot/water mixture and cook until thickened. Season with salt and pepper to taste, then set aside and keep warm.
Step 2: For the cauliflower: Place coconut flour in a shallow bowl, the egg in a second bowl, and shredded coconut and sesame seeds in a third bowl. Dip the cauliflower florets into the coconut flour first, then the egg, and lastly in the shredded coconut/sesame seed mixture.
Step 3: Heat coconut oil in a small, deep pot, and fry the coated florets until golden brown. Remove from pot and drain the florets on a paper towel. Place the florets on a serving dish and then drizzle the warm sauce on top. Stir well to coat.
Step 4: Serve with lime wedges and enjoy!
Macros include 4 tablespoons of coconut oil for frying the batch of florets.
Serving Size 2 florets
Amount Per Serving
% Daily Value
Total Fat 7.5 g
Total Carbohydrates 5 g
Dietary Fiber 2 g
Sugars 1 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/keto-crispy-tater-tots/