Steam florets for 5 minutes. Cool.
In a ziplock bag, add your flour and spices and shake to combine.
Toss your florets in to coat the cauliflower and set the florets aside.
In a separate shallow dish mix your eggs and dijon until well combined.
Dip your floured florets into the egg mixture and then drop into your flour mixture to coat a second time.
Shallow fry them in coconut oil 3-5 minutes per side until they are nice and golden brown. Enjoy!