Start by trimming the cauliflower into small, bite-sized florets, about 2-3 cm each, and pat them dry thoroughly to remove excess moisture.
In a large mixing bowl, combine the flour, smoked paprika, garlic powder, and a pinch of salt if desired. Whisk together until evenly mixed.
In a separate bowl, beat the eggs until frothy—this helps the coating stick better. For a vegan version, use aquafaba instead.
Pour the panko breadcrumbs into a third shallow bowl, ready for coating.
Dip each cauliflower floret into the flour mixture, ensuring it’s well coated, then into the beaten eggs, and finally press into the panko breadcrumbs until fully covered. Place coated florets on a parchment-lined baking sheet or set aside for frying.
If frying, heat the oil in a frying pan to about 180°C (350°F). Once shimmering and bubbling, carefully add the coated cauliflower in batches, frying for 3-4 minutes until golden and crispy. Use tongs to turn them for even browning.
If baking, preheat the oven to 220°C (430°F). Arrange the coated cauliflower on the prepared baking sheet, lightly spray or brush with oil, and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Once cooked, transfer the cauliflower bites to a paper towel-lined plate if fried to drain excess oil. Drizzle with fresh lemon juice for brightness or serve with your favorite dipping sauces.
Let the bites rest for a minute or two to crisp up further, then enjoy immediately while hot and crunchy.
