Ingredients:

  • 1 medium head cauliflower, cut into bite-sized florets (approx. 700g / 25oz)
  • ¾ cup all-purpose flour (90g / 3.2oz) (or gluten-free flour blend)
  • ¾ cup water (177ml / 6 fl oz)
  • 1 tsp garlic powder (3g / 0.1oz)
  • ½ tsp smoked paprika (optional) (1.5g / 0.05oz)
  • Salt and black pepper, to taste
  • 1 cup grated Parmesan cheese (100g / 3.5oz), finely grated
  • 1 cup panko breadcrumbs (50g / 1.8oz)
  • Cooking spray or olive oil for brushing

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together flour, water, garlic powder, smoked paprika (if using), salt, and pepper until smooth.
  3. Dip each cauliflower floret into the batter, allowing excess batter to drip off.
  4. In a separate bowl, combine Parmesan cheese and panko breadcrumbs.
  5. Roll each battered floret in the Parmesan-panko mixture, ensuring it's fully coated.
  6. Place coated florets on the prepared baking sheet in a single layer, ensuring they aren’t overcrowded.
  7. Lightly spray or brush the florets with cooking spray or olive oil.
  8. Bake for 25-30 minutes, flipping halfway through.
  9. Bake until the florets are golden brown and crispy.
  10. Serve hot with your favorite dipping sauce.