Ingredients:

  • 1 large head of cauliflower, trimmed and cut into bite-sized florets
  • 2 large eggs, lightly beaten (for egg wash)
  • 1/2 cup (60g) all-purpose flour
  • 1 cup (50g) Panko breadcrumbs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • Olive oil spray or melted coconut oil (for coating)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats. Using two sheets is crucial to prevent steaming.
  2. Trim the cauliflower into uniform, bite-sized florets (about 1.5 inches wide). Pat the florets very dry using paper towels.
  3. Set up two mixing bowls. In Bowl 1, whisk the 2 eggs lightly. In Bowl 2, whisk together the flour, Panko breadcrumbs, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  4. Working in small batches, dip each dry floret first into the egg wash (allowing excess to drip off), and then immediately press firmly into the dry Panko mixture to ensure a thick, even coating.
  5. Arrange the coated florets in a single layer on the prepared baking sheets, ensuring they do not touch one another.
  6. Lightly mist or drizzle the tops of the coated florets with olive oil spray or melted oil.
  7. Bake for 15 minutes.
  8. Carefully flip each floret. Lightly spray or drizzle the second side with oil. Return to the oven and bake for another 15–20 minutes, or until the coating is deeply golden brown and audibly crispy.
  9. For the ultimate crunch, immediately transfer the hot florets onto a wire rack set over a tray for 5 minutes before serving.