Instructions:

1. Prepare the Cauliflower:
   • Cut the cauliflower into bite-sized florets. Rinse and pat them dry with a paper towel.
2. Make the Batter:
   • In a large bowl, whisk together the flour, water (or milk), garlic powder, paprika, salt, pepper, and onion powder until smooth. The batter should be thick enough to coat the cauliflower but not too runny.
3. Coat the Cauliflower:
   • Dip each cauliflower floret into the batter, ensuring it’s fully coated. Let any excess batter drip off.
   • Roll the battered florets in breadcrumbs or panko for an extra crispy texture.
4. Cook the Cauliflower:
   • For Frying:
     • Heat oil in a deep pan or skillet over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the cauliflower florets in batches.
     • Fry for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
   • For Baking:
     • Preheat the oven to 425°F (220°C). Place the coated cauliflower on a baking sheet lined with parchment paper. Drizzle or spray with olive oil.
     • Bake for 20-25 minutes, flipping halfway through, until crispy and golden.
5. Serve:
   • Serve the crispy cauliflower hot with your favorite dipping sauce, such as ranch, buffalo sauce, or aioli.

Tips:

• For a healthier version, use an air fryer. Cook at 400°F (200°C) for 12-15 minutes, shaking halfway through.
• Add spices like cayenne pepper or chili powder to the batter for a spicy kick.
• Toss the crispy cauliflower in buffalo sauce for a vegetarian take on buffalo wings.

Enjoy your crispy, flavorful cauliflower!