Ingredients:

  • 1 large head Cauliflower (approx. 800g), cut into bite-sized florets
  • 1/2 cup All-Purpose Flour (60g)
  • 1/4 cup Cornflour (Cornstarch) (30g)
  • 1 teaspoon Baking Powder (5g)
  • 1 teaspoon Fine Sea Salt (5g)
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1 cup Ice Cold Water (240ml)
  • 2 tablespoons Olive Oil (30ml)
  • 2 tablespoons Fresh Parsley, finely chopped
  • Zest from 1 medium lemon
  • Pinch of Extra Salt (for finishing)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash and thoroughly dry the cauliflower florets. Ensure they are completely dry before coating.
  3. In a large bowl, whisk together the flour, cornflour, baking powder, salt, pepper, garlic powder, and smoked paprika.
  4. Gradually whisk in the ice-cold water until a smooth, thin batter forms. Do not overmix.
  5. Drop the dry cauliflower florets into the batter and toss gently until every piece is lightly coated.
  6. Using tongs or a fork, transfer the battered florets to the prepared baking sheet, ensuring there is ample space between each piece.
  7. Drizzle the coated florets lightly with the olive oil. Bake for 15 minutes.
  8. Carefully flip each floret using tongs. Return to the oven and bake for another 10–15 minutes, or until deep golden brown and crispy.
  9. While the cauliflower finishes baking, combine the chopped parsley, lemon zest, and a pinch of salt in a small bowl.
  10. Immediately transfer the hot, crispy cauliflower to a clean bowl. Sprinkle liberally with the lemon-herb mix and toss gently to coat. Serve immediately.