Ingredients:

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

Instructions:

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!