Ingredients:

  • 1 large head Cauliflower (approx. 700–800g), trimmed and cut into bite-sized florets
  • 1 tbsp (15 ml) Olive Oil (for tossing)
  • 2 large Eggs, whisked
  • 50 ml (3 tbsp) Milk or Buttermilk
  • 1 tsp (5 ml) Hot Sauce (optional)
  • ½ tsp Fine Sea Salt (plus more for seasoning)
  • ¼ tsp Freshly Cracked Black Pepper
  • 120g (1 cup) Panko Breadcrumbs
  • 60g (½ cup) All-Purpose Flour
  • 80g (1 cup lightly packed) Freshly Grated Parmesan Cheese
  • 1 tbsp Garlic Powder
  • 1 tsp Smoked Paprika
  • ½ tsp Onion Powder
  • 1 tbsp Extra Virgin Olive Oil or Cooking Spray (for baking)
  • 1 tsp Fresh Lemon Zest (for finishing)
  • Small handful Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper, optionally placing a wire rack on top. Ensure cauliflower florets are dry and cut into uniform, bite-sized pieces.
  2. Set up the Wet Station: In a shallow dish, whisk together the eggs, milk, hot sauce (if using), salt, and pepper until combined.
  3. Set up the Dry Station: In a second shallow dish, thoroughly combine the Panko breadcrumbs, flour, Parmesan cheese, garlic powder, smoked paprika, and onion powder. Mix well until spices are evenly distributed.
  4. Coat the Cauliflower: Dip each floret first into the Wet Station (shaking off excess), then immediately transfer it to the Dry Station. Press the dry mixture firmly onto all surfaces to create a thick, even crust. Place the coated florets onto the prepared wire rack/baking sheet, ensuring they do not touch.
  5. Bake and Serve: Lightly spray or drizzle the coated bites with the finishing olive oil. Bake for 20–25 minutes, flipping halfway through (around the 12-minute mark) for even browning. Once deep golden brown and tender, remove from the oven. Immediately sprinkle with fresh lemon zest and chopped parsley before serving piping hot.