1 large head of cauliflower, cut into bite-sized florets
2 large eggs, beaten
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or olive oil
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. Wash your cauliflower head thoroughly, pat it completely dry with a kitchen towel, and cut it into small, uniform florets so they cook evenly.
Set up two medium bowls. In the first bowl, whisk the eggs until they are smooth. In the second bowl, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir the dry mixture until the spices and cheese are evenly distributed through the crumbs.
Working in small batches, dip each cauliflower floret into the beaten eggs until it is fully submerged. Lift the floret and let any excess egg drip off before tossing it into the breadcrumb mixture. Press the crumbs firmly onto the cauliflower to ensure a thick, even crust, then place the floret on the prepared baking sheet.
Arrange the coated florets in a single layer on the tray, making sure they do not touch each other. Lightly spray the tops with cooking spray or a drizzle of olive oil to help them brown. Bake for 20 to 25 minutes, tossing them halfway through, until they are tender on the inside and deeply golden and crispy on the outside.
