Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with oil.
2. Prepare the Batter
In a large bowl, mix the flour, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth batter forms.
3. Coat the Cauliflower
Dip each cauliflower floret into the batter, ensuring an even coating. Shake off excess, then roll in the breadcrumb and Parmesan mixture for extra crispiness.
4. Bake the Cauliflower
Place the coated cauliflower on the prepared baking sheet. Drizzle with olive oil or melted butter for a golden crust.
Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. Serve
Remove from the oven and serve immediately with your favorite dipping sauce. Garnish with fresh parsley if desired.
Nutritional Information
Calories: 150 kcal
Protein: 5g
Carbohydrates: 18g
Fat: 6g
Fiber: 3g
Sugar: 2g
(Values vary depending on specific ingredients used.)
Notes & Tips
Gluten-Free Option: Use almond flour and gluten-free breadcrumbs.
Keto Option: Replace breadcrumbs with crushed pork rinds and use almond flour.
Extra Crispy: Broil for the last 2-3 minutes for an ultra-crunchy texture.
Spicy Version: Add cayenne pepper or mix hot sauce into the batter.
Storage: Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat in the oven at 375°F (190°C) for crispiness.
This crispy baked cauliflower is perfect for guilt-free snacking.
