Ingredients:

  • 1 large head Cauliflower, cut into bite-sized florets
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Cayenne Pepper
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Water or Milk
  • 2 tablespoons Olive Oil or Avocado Oil
  • Zest from 1 fresh lemon
  • 2 tablespoons chopped Fresh Parsley

Instructions:

  1. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper. Ensure cauliflower florets are thoroughly dried.
  2. Set up dredging stations: In Bowl A (Dry Mix), whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  3. In Bowl B (Wet Mix), lightly whisk the eggs and water/milk together.
  4. Perform the double dip: Toss florets first in Bowl A until coated. Shake off excess. Dip these coated florets quickly into Bowl B. Return the wet florets to Bowl A and toss again until they have a slightly thicker, textured coating. Repeat for all florets.
  5. Arrange the coated florets on the prepared baking sheets in a single layer, ensuring space between pieces. Drizzle lightly with olive oil.
  6. Bake for 15 minutes. Remove sheets, gently toss/flip the florets, and return to the oven for another 10–15 minutes, or until deeply golden brown and very crisp at the edges.
  7. Immediately transfer the hot, crispy cauliflower to a clean serving bowl. Toss quickly with the fresh lemon zest and chopped parsley. Serve immediately.