Ingredients:

  • 1 large head cauliflower (approx. 2 lbs / 900g), cut into uniform, bite-sized florets
  • 1/2 cup All-Purpose Flour (60g)
  • 1/4 cup Cornstarch (30g)
  • 1 tablespoon Smoked Paprika (15ml)
  • 1 teaspoon Garlic Powder (5ml)
  • 1/2 teaspoon Onion Powder (2.5ml)
  • 1 teaspoon Salt (5ml)
  • 1/2 teaspoon Black Pepper (2.5ml)
  • 1/2 cup Milk (120ml)
  • 1 tablespoon Dijon Mustard (15ml)
  • 2 tablespoons Olive Oil (30ml)

Instructions:

  1. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper. Crucially, pat the cauliflower florets very dry with paper towels.
  2. In the first large bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper until thoroughly combined.
  3. In the second bowl, whisk together the milk and Dijon mustard until smooth.
  4. Dip the dried cauliflower florets first in the dry coating mix until dusted, shaking off excess. Then, dip into the wet mixture, and immediately return to the dry mix bowl to toss until they have a thicker, textured coating clinging to them.
  5. Transfer the fully coated florets to a clean bowl. Drizzle with the olive oil and toss gently to coat evenly.
  6. Arrange the florets on the prepared baking sheets in a single layer, ensuring they are not touching.
  7. Bake for 15 minutes.
  8. Carefully flip each floret using tongs. Return to the oven and bake for another 15–20 minutes, or until deeply golden brown and crisp on all edges.
  9. Remove from the oven and let rest for 2 minutes before serving immediately.