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Preheat oven to 425
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Cover 2 large cookie sheets with parchment paper. Set aside.
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Pull cauliflower floret pieces apart, either by hand or using a knife creating small bite size pieces
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In a platter or shallow bowl mix 1 cup almond flour, 1/2 tsp salt and 1/2 tsp black pepper and mix well
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Dip each floret into the flour mixture
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Beat eggs well in another bowl
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Dip the floured florets into the beaten eggs
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Place on prepared parchment lined cookie sheets
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Sprinkle with salt & pepper
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Put in oven for 20-25 minutes
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In a small skillet melt the butter, stir in 1/4 cup flour, lemon juice, wine, and stock.
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Sprinkle 1/4 tsp salt and 1/4 tsp pepper
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Bring to a simmer and allow to cook 3 minutes
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Stir in parsley
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Cool off in a small dipping bowl and serve on the side as a dip for the baked florets
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Garnish with fresh pieces of parsley
