Preheat the Oven: Set your oven to convection roast at 400°F (200°C). Line a baking sheet with greased parchment paper or lightly spray it with cooking oil.
Blanch the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 3 minutes. This softens them slightly while keeping their crunch. Drain immediately and cool under cold running water or in an ice bath. Pat dry thoroughly — moisture prevents crispiness.
Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, garlic powder, paprika, mustard, salt, and black pepper until smooth and well combined.
Coat with Egg Mixture: Place the blanched cauliflower florets into a large resealable plastic bag or container. Pour in the egg mixture, seal, and shake gently until each piece is evenly coated.
Add Breadcrumbs: Transfer the coated florets to a clean bag or bowl with breadcrumbs. Seal and shake again until every piece is well covered and evenly coated for that perfect crunch.
Arrange and Bake: Spread the breaded cauliflower florets in a single layer on the prepared baking sheet, ensuring they don’t overlap. Lightly spray or drizzle oil over the top to help them crisp up in the oven.
Roast to Perfection: Bake for about 20 minutes or until the cauliflower is golden brown and crisp on the outside. Flip halfway through for even roasting if needed.
Serve and Enjoy: Remove from the oven and let cool slightly before serving. These crispy bites are delicious on their own or with a dipping sauce like ranch, aioli, or spicy mayo.
