Step-by-Step Instructions
1. Preheat and Prepare:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Set Up Your Coating Stations:
- In one bowl, mix the flour, garlic powder, smoked paprika, salt, and pepper.
- In a second bowl, whisk the eggs.
- In a third bowl, combine the panko breadcrumbs and Parmesan cheese.
3. Coat the Cauliflower:
- Dip each cauliflower floret into the flour mixture, shaking off any excess.
- Next, dip it into the whisked eggs, ensuring it’s fully coated.
- Finally, roll the floret in the breadcrumb mixture, pressing gently to adhere.
4. Bake to Perfection:
- Arrange the coated cauliflower florets on the prepared baking sheet in a single layer. Lightly spray the tops with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. Serve and Enjoy: Serve the crispy baked cauliflower with your favorite dipping sauces, such as marinara, ranch, or spicy aioli. Enjoy it while it’s hot and crunchy!
Tips for Maximum Crunch
- Even coating: Make sure the cauliflower florets are evenly coated for a uniform crunch.
- Don’t overcrowd: Leave space between florets on the baking sheet to ensure they crisp up instead of steaming.
- Spice it up: Add cayenne pepper or chili powder to the flour mixture for a spicy kick.
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