Preheat the oven to 200C (390F).
In a small mixing bowl, combine the cubed shallots and white wine vinegar and set aside.
Cut the cauliflower head into bite-size pieces.
In a medium mixing bowl, combine the almond flour, coconut flour, garlic powder, smoked paprika, and salt to taste. In another bowl, beat 2 eggs.
Dip the cauliflower in the egg mixture and shake off the excess. Then, transfer into the bowl with the dry mixture and toss around until fully coated. Place onto a baking tray lined with aluminum foil or parchment paper. Repeat with the rest of the cauliflower.
Bake for 15-17 minutes or until the cauliflower picks up a golden color.
Meanwhile, combine all sauce ingredients in a medium saucepan and heat over medium heat until the butter has melted and the sauce starts simmering. Remove from the heat.
When the cauliflower has finished baking, remove from the oven and brush the sauce on the cauliflower; bake for an additional 10-12 minutes or until slightly browned and fork-tender.
Fish out shallots from the vinegar before using them as a topping.
Serve the cauliflower bites warm, topped with freshly-chopped cilantro and marinated shallots with a dipping sauce of your choice.