Preheat oven to 425° (218°C) and line a baking pan with parchment paper.
Remove the stem and the core of the cauliflower and cut the florets into bite size pieces (the size of chicken poppers).
Parboil the cauliflower for approximately 2 minutes, or until the stem is softer, but not fork tender. You don't want it to cook too long as that will result in a mushy appetizer.
Drain the water and put the cauliflower in a pot of ice water for 30 seconds to stop the cooking process. Drain the water and let the cauliflower sit in the colander for a few minutes to get rid of the excess water.
In a medium mixing bowl, stir the ¾ cup of flour, the 1 cup of milk, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon coriander, ¼ teaspoon cayenne pepper (see note), and salt and pepper to taste together until well combined. Use a fork to break down any clumps.
Dip the chopped cauliflower in the batter until well coated and evenly place on the baking sheet. Make sure to leave a bit of space between them, you don’t want them to be piled on top of one another or they won’t get crispy.
Bake for 20 to 30 minutes or until nicely browned.
Serve with your favorite dipping sauce. See what we like to dip them in within the post.
Enjoy!