• 1 egg + 1 egg white
  • ¼ cup sodium-free mushroom broth
  • 1 tbsp olive oil
  • ⅓ cup arrowroot starch
  • 1 tsp ground ginger
  • ½ tsp garlic powder
  • 1 large head of cauliflower, broken into florets
  • 1 tbsp toasted sesame seeds
  • ¼ cup chopped green onion
  1. Preheat the oven to 425ºF and line a large baking sheet with parchment paper.
  2. Whisk together the eggs, mushroom broth, olive oil, cassava flour, ginger, and garlic in a medium mixing bowl.
  3. Dip the top of each cauliflower floret in the batter and shake off the excess. Place on the prepared baking sheet 1-2 inches apart.
  4. Bake for 20-25 minutes. Remove from oven and sprinkle with sesame seeds and green onion. Enjoy hot.