In a large bowl, beat the eggs and toss in the cauliflower florets to coat well. Shake off any excess egg coating and place the florets on a plate.

Sprinkle the florets evenly with almond flour and chili powder if using chili powder.

Fill a deep frying pan or wok with canola oil to a depth of 2 inches, heat to 350°F

Fry the florets in batches for about 2 minutes each, placing them on a paper towel to soak up excess oil. Transfer to a serving plate.

To serve, drizzle cauliflower with lime juice and top with scallions.