Pre-heat air fryer to 350 degrees F.
Meanwhile, put cassava flour and almond flour in a bowl and mix with a spoon until fully combined. Set aside.
Beat 2 eggs in a separate bowl and set aside.
Once air fryer is fully heated, pour 1 tbsp avocado oil on the base of the fryer basket.
Take each cauliflower floret and dip it into the egg wash and then in the flour mixture. Make sure it’s an even and thin coat of flour on the cauliflower.
Place it in the air fryer.
Repeat steps 5 and 6 for as many cauliflower florets will fit into your air fryer without piling them (they should all be sitting on the surface of the air fryer basket and should not be overcrowded).
Air fry for 12-15 minutes, flipping halfway.
Remove from the air fryer once done. Place in a mixing bowl.
Pour 2-3 tbsp sauce of choice on top of cauliflower florets in the mixing bowl and mix gently until cauliflower pieces are fully covered.
Note: For hoisin and gochujang sauces, use as is. For the ginger-turmeric sauce, mix one tbsp of the sauce with 1 cup full-fat coconut cream, 1/2 tsp salt, and 1 tsp honey. Use this for the sauce for your cauli bites.
Sprinkle sesame seeds on top.
Repeat this process until all cauliflower florets are finished air frying.
Optional: Place cauli bites in lettuce cups (butter or romaine lettuce work well for this). Garnish with chopped scallions and cilantro.
Serve immediately and enjoy!