By: Rose Marie Jarry, Master Chef at Kronobar
- 4 cups cauliflower, florets only, each about 1-1.5 inches wide
- ½ cup Gluten free flour mix of your choice
- ½ cup millet or rice flour
- ¼ cup potato starch flour
- 1 pinch Celtic salt
- 1 teaspoon smoked paprika
- 2 tablespoon coconut oil
- 2 fresh scallion, chopped
- 1 cup cold water
- ½ cup of water
- 2 tablespoons of coconut amino sauce or gluten free Bragg soy sauce
- ½ teaspoon of cayenne powder
- ¼ cup of apple cider vinegar
- 1/3 cup of coconut palm sugar
- 1 tablespoon of smoked paprika
- Mix the entire ingredients for the batter in a bowl, except for the water. Start pouring the water into bowl and whisking at the same time until it is well incorporated. Then set aside for few minutes.
- Chop the florets from the cauliflower.
- Preheat the oven to 400F.
- Heat up a large pan with 2 tablespoons of coconut oil in it.
- Dip all the florets into the batter until they are evenly coated, then remove them from the batter with a fork and let the excess batter drip for a few seconds before placing them in the hot pan. Cook them on each side for about 1 minute on high heat.
- Transfer the cauliflower from the hot pan into a greased cookie sheet.
- Cook into the oven at 400F for 15 minutes.
- While it’s cooking, start working on the sauce. Place all the ingredients for it into a small sauce pan and let simmer for 8-10 minutes on medium heat.
- When the cauliflowers bites are ready to be eaten, pour some sauce on them and a fresh chopped scallion. This must be eaten when it’s hot. It’s not ideal when reheated!