Let’s gather everything you need to create this delightful dish. These ingredients are straightforward and might already be in your pantry:

If you’re feeling adventurous, you can swap the almond milk for buttermilk to add a tangy twist or use gluten-free flour for a gluten-free version.

Now, let’s get cooking! Follow these steps to whip up a batch of Crispy Baked Cauliflower:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper.
Gradually add the almond milk to the dry ingredients, whisking until a smooth batter forms.
Dip each cauliflower floret into the batter, allowing any excess to drip off, then coat with breadcrumbs.
Arrange the breaded florets on the prepared baking sheet, ensuring they are in a single layer for even cooking.
Drizzle the olive oil over the cauliflower to enhance the crispiness.
Bake in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and crispy, flipping halfway through.
Once done, remove from the oven and let cool slightly before serving.

Cooking alongside my abuela taught me the importance of patience and love in every dish, so take your time and enjoy the process!