Step 2
In a shallow dish, whisk together the chickpea flour and water until you have a smooth, lump-free batter. This will act as your egg-free glue.
Step 3
In another dish, combine panko breadcrumbs with chopped parsley, paprika, and a good pinch of salt. This mixture is your crunchy armor.
Step 4
Dip each cauliflower slice first into the chickpea batter, letting any excess drip off, then press into the breadcrumb mixture until fully coated.
Step 5
Place the breaded cutlets on a parchment-lined baking sheet, drizzle generously with olive oil, and bake at 200°C/392°F for 30 minutes.
Pull them out when golden and crisp, serve warm, and enjoy the moment when your family realizes cauliflower can be this delicious.
