Ingredients:

  • 1 medium head (approx. 900g) Cauliflower, cut into bite-sized florets
  • 3 tablespoons Extra Virgin Olive Oil
  • 1/4 cup (30g) All-Purpose Flour
  • 2 tablespoons (15g) Cornstarch (or Arrowroot)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Fine Sea Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
  • Juice of 1 medium Fresh Lemon (approx. 2 tbsp)
  • 2 tablespoons Fresh Parsley, chopped (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Cut the head of cauliflower into uniform, bite-sized florets. Pat them very dry with paper towels; moisture must be removed for crispness.
  3. Place the dry florets in a large bowl. Drizzle with olive oil and toss thoroughly until every piece is lightly coated.
  4. In a separate small bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper until uniformly combined.
  5. Sprinkle the dry coating mixture over the oiled cauliflower. Toss vigorously but gently until every floret has a visible, even dusting of the spiced mixture.
  6. Spread the coated florets onto the lined baking sheet in a single layer, ensuring there is space between the pieces to allow for optimal air circulation.
  7. Bake for 15 minutes.
  8. Remove the tray, toss the florets lightly with a spatula, and return to the oven. Bake for another 15–20 minutes, checking frequently until deep golden brown and crisp on the edges.
  9. Transfer the hot, crispy cauliflower to a clean bowl. Immediately drizzle with fresh lemon juice and sprinkle with fresh parsley (if using). Toss quickly to coat.
  10. Serve straight away while piping hot!