Ingredients:

  • 1 large head of fresh cauliflower (approx. 1.5 lbs / 680g), cut into 1-inch florets
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup unsweetened almond milk
  • 1 cup Panko breadcrumbs
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Set your oven to 425°F (220°C) and place your baking sheet inside to get it screaming hot.
  2. Cut the cauliflower into uniform, 1-inch pieces, ensuring maximum surface area for the batter to adhere to.
  3. In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, onion powder, salt, pepper, and unsweetened almond milk until a smooth, 'Velcro-like' batter forms.
  4. In a separate shallow bowl, combine the Panko breadcrumbs with 1 tablespoon of extra virgin olive oil, mixing well to ensure even browning.
  5. Dip each cauliflower floret into the wet batter, shaking off any excess, then roll in the Panko mixture until fully coated.
  6. Carefully arrange the bites on the hot baking sheet, leaving space between each. (or air fryer basket, ensuring at least half an inch of space between each piece to allow for airflow.)
  7. Bake for 15 minutes, then flip each piece until the underside is golden and crackling. Bake for another 10 minutes until the exterior sounds hard when tapped with a fork. (or air fry at 400°F for 15-20 minutes until the exterior is mahogany-colored and crispy.)