To "bread" the cauliflower, beat two eggs in one bowl. Then combine almond flour and flaxseed meal in a second bowl. Cut fresh cauliflower into small to medium florets.
Dip each floret into the egg, shake any excess off, then coat it in the almond flour mixture. Place each floret on a baking sheet lined with a silicone mat.
Roast the breaded cauliflower in the oven for 15 minutes.
Meanwhile, make the sauce in a large bowl by combining mayonnaise, canned tomato sauce, hot sauce, and sugar free honey. I'd recommend starting with 1-2 tablespoons of hot sauce, testing for heat, and only adding a third if you prefer it hotter.
Remove the cauliflower from the oven and add them to the sauce. Stir to coat them well.
Return to the oven for another 10 minutes or until the cauliflower is tender.
Serve, garnished with a quick twist of salt and black pepper and some fresh cilantro leaves.
6g net carbs per serving (quarter of the whole recipe, approx 4oz)