Instructions

1. Make the batter

1. In a bowl, whisk together:

   • flour

   • paprika

   • garlic powder

   • onion powder

   • salt

   • pepper

2. Pour in the cold sparkling water gradually and whisk until you get a smooth, thick batter that coats the cauliflower.

2. Coat with crunch

1. Mix panko + Parmesan in a shallow bowl.

2. Dip each floret into the batter, let excess drip off, then roll in the panko mix.

3. Choose your cooking method

A) For Maximum Crispiness — Fry

• Heat oil to 180°C / 350°F.

• Fry florets 3–4 minutes until crisp and golden.

• Place on paper towels.

B) For a Healthier Option — Bake

1. Preheat oven to 220°C / 425°F.

2. Place coated florets on a parchment-lined tray.

3. Spray or drizzle lightly with oil.

4. Bake 25–30 minutes, flipping halfway, until browned and crispy.

4. Serve With Dips

Amazing with:

• garlic mayo

• spicy sriracha mayo

• ranch

• sweet chili sauce

• tahini lemon dip

Tip for Extra Crispiness

After baking, switch to broil/grill for 1–2 minutes to get the perfect golden finish.

If you want, I can also make:
🔥 A buffalo version
🔥 A honey-garlic version
🔥 An air fryer version
🔥 A spicy Moroccan-style version