Ingredients:
- 1 medium head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup milk (or plant-based milk)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups panko breadcrumbs
- Cooking spray or oil (for baking or frying)
Instructions:
- Preheat the oven: Set to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray with cooking oil.
- Prepare the batter: In a large bowl, whisk together flour, milk, garlic powder, paprika, salt, and pepper until smooth.
- Coat the florets: Dip each cauliflower piece into the batter, shaking off excess, then roll in panko breadcrumbs until fully coated.
- Bake or fry:
- To bake: Place coated florets on the baking sheet and spray lightly with oil. Bake for 25–30 minutes, turning halfway, until golden and crisp.
- To fry: Heat oil in a skillet over medium-high heat and fry in batches for 3–4 minutes per side, until golden brown. Drain on paper towels.
- Serve: Enjoy hot with your favorite dipping sauce — ranch, spicy mayo, or buffalo sauce.
Pro Tip: For extra crunch, mix a tablespoon of cornstarch into the batter or double-coat the florets in breadcrumbs before baking.
