Cauliflower florets
3 chicken breasts, cut to similar size as cauliflower
4 eggs, beaten
½ cup almond flour
Salt & pepper
1 tbsp sesame oil
1 tbsp garlic, minced
1 tbsp grated ginger
Sriracha, to taste
1 cup fresh orange juice + 1 tablespoon orange zest
⅓ cup tamari
2 tbsp rice vinegar
2 tbsp honey
2 tbsp toasted sesame seeds
Garnish: chopped fresh parsley and/or green onions
Preheat oven to 425° F. Line a baking sheet with parchment paper. Beat the eggs with salt and pepper to taste, add to the cauliflower and chicken and toss well to coat. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Bake for 20 minutes, flipping halfway.
Meanwhile, heat a large skillet over medium heat. Add the oil, garlic, ginger, and chili flakes. Cook 1-2 minutes. Add the orange juice, tamari, rice vinegar, and honey. Bring to a boil, then simmer for 2 - 3 mins more. Remove from the heat. Toss the cauliflower with the sauce.