The key to this dish lies in selecting the right ingredients, and I always start with fresh cauliflower heads that are firm and creamy white. Quality matters here; avoid any with brown spots or limp florets. For the coating, I lean on a mix of breadcrumbs and seasonings to create that golden crunch we all love. When I lived in England, my mum used to coat veggies in simple flour mixtures, but I’ve since discovered that panko breadcrumbs add such a satisfying texture. If you want a gluten-free option, crushed cornflakes or almond meal work beautifully too.

• 1 large head of cauliflower, cut into bite-sized florets
• 3/4 cup panko breadcrumbs (or almond meal for gluten-free)
• 1/3 cup grated Parmesan cheese (optional but recommended)
• 2 large eggs
• 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil or melted butter