1/4 cup sesame oil
1/4 cup olive oil
5g chilli flakes
15ml lemon juice
10g stevia granules
5g ginger powder
10g desiccated coconut
30g coconut flour
Heat the oven to 170C and line a tray with greaseproof paper.
Add to your blender the sesame oil, olive oil, garlic, ginger, lemon juice, stevia and tamari.
Using the flat S blade blend the ingredients above until smooth.
Break your cauliflower florets into popcorn sized bites and place in a big bowl. Pour the sauce over the cauliflower and sprinkle over the chilli flakes and mix well.
Next add the desiccated coconut and coconut flour to the bowl and toss the cauliflower until coated to resemble a thin crumb.
Evenly spread your cauliflower popcorn over your greaseproof tray and place in the middle of the oven for 30 minutes. (Turn your popcorn halfway through cooking so it is evenly baked).