1. Remove and discard the leaves and stem of the cauliflower and chop head into small florets.
2. Place florets into a large bowl and drizzle with olive oil, using your hands to massage the oil into the florets.
3. In a separate bowl combine cassava flour, salt, garlic powder and carbonated water. You want the mixture to be pourable and easily coat the cauliflower, so add more bubbly water to achieve this consistency if necessary.
4. Place the pork panko rinds into a large bowl.
5. Dredge the cauliflower florets into the liquid mixture and then immediately dip into the pork panko, coating all sides carefully.
6. Cook half the florets in the air fryer at 400F for 12 minutes, flipping once halfway through and then repeat with remaining half.*
7. Serve hot on their own, with an AIP compliant ketchup or with the cilantro lime dipping sauce below.

Cilantro Lime Sauce

1. In a large bowl or food processor, combine avocado, cilantro, water, freshly squeezed lime juice, crushed garlic, sea salt and olive oil until smooth and well combined. Adjust consistency as desired with more water and/or olive oil.