These are the perfect ‘Ketotarian’ substitute for chicken nuggets. They are satisfying and can be tossed in any of your favorite sauces. Serves 2.

INGREDIENTS:

Barbecue Cauliflower Nuggets:
1 head of cauliflower, cut into florets
¾ cup cassava flour
1 Tbsp garlic powder
2 tsp onion powder
1 tsp JF Spicy Salt
1¼ cup water
1½ cup almond flour
Barbecue sauce (I like Primal Kitchen Hawaiian) 
 
Purple Slaw:
1 head of purple cabbage, sliced thin on the mandolin
½ red onion, sliced thin on the mandolin
1 jalapeño, deseeded and sliced thin on the mandolin
½ cup JF Dairy-Free, Mayo-Free Ranch

PROCESS:

Barbecue Cauliflower Nuggets
Preheat the oven to 400º. In a large bowl, combine the cassava flour, garlic powder, onion powder, and JF Spicy Salt. Add in the water and mix well. Set to the side. In a medium bowl, place the almond flour. Place the cauliflower florets in the cassava flour mixture and mix until evenly coated. Dredge them in the almond flour and place them on a lined baking sheet. Use your hands to make sure they are evenly coated in the ‘breading.’ Bake for 20-30 minutes, until they are golden brown. Heat up the Primal Kitchens Hawaiian Barbecue Sauce and toss the cauliflower nuggets in the sauce while they are still hot. Serve these immediately as they will not stay crispy. Do not toss them in the sauce until you are ready to eat the nuggets.
 
Purple Slaw
In a medium bowl, combine the purple cabbage, red onion, and jalapeño. Dress it with my JF Dairy-Free, Mayo-Free Ranch. Season with JF Spicy Salt to taste. Mix well until combined.