The cauliflower was nearly forgotten. One of those hopeful grocery grabs—no recipe in mind, just good intentions. It lingered in the fridge for days, tucked behind oat milk and leftovers, quietly waiting for its moment.
Then came a restless evening. After scrolling endlessly and still unsure what to eat, I opened the fridge and spotted it again. That humble head of cauliflower suddenly felt like a solution.
I didn’t want the usual steam or roast. I craved crunch, color, and a little kick. So I improvised—whisking, dipping, coating, and baking. No rules, just curiosity. The result? Golden, crispy florets with a whisper of spice and a whole lot of comfort.
📋 Ingredients
| Ingredient | Amount |
|---|---|
| Cauliflower (large head) | 1, cut into bite-sized florets |
| All-purpose flour | 1 cup |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Paprika | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ½ tsp |
| Milk (or plant-based alternative) | 1 cup |
| Panko breadcrumbs | 2 cups |
| Grated Parmesan (optional) | ½ cup |
| Olive oil spray | As needed |
For the Dipping Sauce (Optional)
| Ingredient | Amount |
|---|---|
| Plain Greek yogurt | ½ cup |
| Sriracha sauce | 2 tbsp |
| Honey | 1 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
🍽️ Instructions
see continuation on next page
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