Paleo Caulifritters with General Tso's Glaze

<ol> <li>Start by preheating your cooking fat over medium/high heat</li> <li>Now combine your riced cauli, egg, 1 tsp garlic powder, 1 tsp onion powder, 1/2 teaspoon sea salt, 1 tsp sriracha, 1 tsp coconut aminos, and 1/2 cup <a rel='nofollow' href="http://bit.ly/cassavaflour">cassava flour</a> in a mixing bowl</li> <li>Stir well</li> <li>When your oil is hot, use a spoon, cookie dough scoop, or melon baller to scoop the mixture and gently transfer into the hot oil</li> <li>Fry on all sides until golden brown, my darker ones were the crispiest even though they looked slightly burned they didn't taste burned</li> <li>After your caulifritters are all fried up, you can start your glaze</li> <li>To make this you'll combine your maple syrup, remaining 1 tsp sriracha, 1/4 cup coconut aminos, sesame seeds, and ground ginger in a small sauce pan</li> <li>Stir this mixture and cook over medium heat until it reduces and becomes thicker and more syrupy, about 5-8 minutes (watch it closely so it doesn't burn)</li> <li>Once the glaze is thickened to your liking you can use it as a dip or drizzle it over the top of the caulifritters</li> </ol>