Rinse the cauliflower head thoroughly under cold water.

Carefully break it down into florets.

In a large pot of boiling water seasoned with salt and a pinch of nutmeg, cook the cauliflower florets until al dente. This should take about 5-7 minutes.

Remove the florets with a slotted spoon and let them steam dry or pat dry with a kitchen towel to remove excess moisture.

Prepare the Batter:

 

In a mixing bowl, whisk together the eggs and melted butter until frothy.

Add in the minced garlic, salt, paprika, a touch of nutmeg, and gradually sift in the wheat flour. Stir everything together until you achieve a smooth, consistent batter.

Coat the Cauliflower:

 

Once the cauliflower florets have cooled slightly and are manageable to touch, dip and roll them in the prepared batter. Make sure each floret is evenly coated.

Bake:

 

Preheat your oven to 190°C (375°F) with the setting on both upper and lower heat.

Arrange the batter-coated cauliflower florets on a greased baking tray, ensuring they are spaced out evenly.

Bake in the preheated oven on the middle rack for about 20 minutes, or until the florets are golden brown and crispy.

Serve:

 

Once done, remove the tray from the oven and let the cauliflower cool for a few minutes before serving. This allows the florets to crisp up even further.

Enjoy your crispy oven-baked cauliflower as is, or pair it with your favorite dipping sauce for an extra flavor kick. Whether you’re serving this to guests, enjoying it as a nutritious snack, or adding it as a side to your main meal, this cauliflower recipe is a delicious way to incorporate more veggies into your diet. Don’t forget to share your experience and any personal twists you added to the recipe in the comments below