Equipment

• Baking sheet
• Parchment paper or silicone baking mat
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Small food processor (optional, for dip)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Step 2: Prepare the Coating Stations

Set up three shallow bowls:

1. In the first bowl, combine flour, salt, pepper, garlic powder, smoked paprika, and onion powder.
2. In the second bowl, whisk the eggs (or prepare flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water and letting it sit for 5 minutes).
3. In the third bowl, mix panko breadcrumbs with Parmesan cheese (if using).

Step 3: Coat the Cauliflower

• Dip each cauliflower floret into the flour mixture, ensuring an even coating.
• Next, dip it into the beaten eggs, allowing any excess to drip off.
• Finally, coat it in the panko breadcrumb mixture, pressing gently to adhere.
• Place the coated florets on the prepared baking sheet.

Step 4: Bake the Cauliflower

• Drizzle the coated cauliflower with olive oil to help achieve a crispy texture.
• Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Step 5: Make the Creamy Dill Dip

• In a small bowl, mix Greek yogurt, mayonnaise, fresh dill, lemon juice, garlic powder, salt, pepper, and honey (if using).
• Stir well until combined. Refrigerate until ready to serve.