Ingredients:

  • 1 large head of Cauliflower, cut into uniform, bite-sized florets
  • 3 Tablespoons Olive Oil
  • 1 large Egg, lightly beaten
  • 2 Tablespoons All-Purpose Flour
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Black Pepper, freshly ground
  • ½ cup Finely Grated Parmesan Cheese
  • 1 teaspoon Dried Parsley
  • Pinch of Flaky Sea Salt (optional)

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Line two large baking sheets with parchment paper.
  2. Thoroughly dry the cauliflower florets with a clean tea towel or paper towels. This is crucial for crispiness.
  3. In a large mixing bowl, whisk the beaten egg. In a separate small bowl, combine the flour, garlic powder, smoked paprika, salt, and pepper.
  4. Toss the dry cauliflower florets into the egg wash until lightly coated. Immediately transfer the wet florets to the seasoned flour mixture, tossing until every piece is evenly dusted.
  5. Spread the coated florets onto the prepared baking sheets in a single layer, ensuring there is space between them.
  6. Bake for 15 minutes.
  7. Remove sheets from the oven. Drizzle lightly with the olive oil and gently toss the florets right on the tray. Return to the oven for another 10–15 minutes, until edges start to turn golden.
  8. While the cauliflower bakes for the second time, mix the Parmesan and dried parsley together.
  9. Remove the cauliflower from the oven. Immediately sprinkle the Parmesan mixture evenly over the hot florets. Return to the oven for a final 3–5 minutes, just until the cheese is melted and lightly browned.
  10. Transfer to a serving platter, add a final sprinkle of flaky salt if desired, and serve immediately.