Heat the oven. Preheat to 450°F (230°C). Line two sheet pans with parchment and set a wire rack on top if you have one. Good airflow equals more crisp.

Prep the cauliflower. Break the head into medium florets—about 1.5 to 2 inches wide. Rinse and pat dry very well. Dry florets crisp better.

Make the dry mix. In a large bowl, whisk flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and smoked paprika. Stir in half of the Parmesan.

Whisk the wet. In a separate bowl, beat the eggs until smooth. For a dairy-free/egg-free version, use 1 cup plant milk with 1 teaspoon lemon juice and 1 tablespoon oil.

Coat the florets. Toss cauliflower in the egg until each piece is glossy. Lift with tongs, letting excess drip off, then toss in the dry mix. Shake off extra coating so you don’t get floury spots.

Arrange and oil. Place coated florets on the prepared rack/pans with space between. Drizzle or spray lightly with olive oil. This helps browning and crunch.

Bake, flip, bake. Bake 15 minutes, flip, then bake another 10–12 minutes until golden and crisp at the tips. They should feel firm on the outside and tender when pierced.

Make the garlic butter. While they bake, melt butter in a small pan over low heat. Add minced garlic and cook 30–60 seconds until fragrant, not browned. Stir in parsley and a pinch of salt. Remove from heat.

Toss with flavor. Transfer hot cauliflower to a big bowl. Spoon over the garlic butter and toss gently. Sprinkle the remaining Parmesan and toss again. Taste and add more salt if needed.

Serve. Plate immediately. Add extra Parmesan, a squeeze of lemon, and your favorite dip. Best enjoyed right away while they’re at peak crunch.