Wash the cauliflower and divide it into small florets.
Bring salted water to a boil in a large pot and blanch the cauliflower florets for 3–4 minutes.
• Drain the water and immediately rinse the florets with cold water to keep them crisp.
2. Prepare the breading:
• In a bowl, combine the grated cheese, breadcrumbs, garlic powder, paprika, salt, and pepper.
• In a second bowl, lightly beat the eggs.
3. Bread the cauliflower:
• Dip the cauliflower florets first in the beaten eggs, then coat them in the cheese and breadcrumb mixture until evenly coated.
4. Bake:
• Line a baking sheet with parchment paper and lightly brush with vegetable oil.
• Arrange the breaded cauliflower florets on the baking sheet and bake in a preheated oven at 200°C (390°F) for about 20–25 minutes, or until golden brown and crispy.
5. Serve:
• Serve the crispy cauliflower florets straight from the oven – they taste best piping hot!
Tip: A fresh herb dip or garlic yogurt goes perfectly with them. They’re also a fantastic side dish for meat or a delicious vegetarian snack!
