• If baking, preheat oven to 450 degrees F. Prepare a baking sheet with parchment paper or foil, set aside.
• Rinse cauliflower and dry very well. Cut into florets.
• Bring a large pot of water to a boil, and boil florets for 3 minutes. Drain immediately.
• In a bowl, add flour, corn flour, and lemon pepper seasoning ingredients. Whisk together.

  Slowly add in 1 cup of water, whisking while pouring. You want a thick pancake like batter. If you have more of a dough, add a little more water at a time up to an additional ½ cup until consistency reached.
• In another bowl add the breadcrumbs.
• Add a cauliflower floret to the wet mixture and move around to coat everything evenly. Let excess batter run off.

  Next, dip and cover the cauliflower in breadcrumbs.
• Lay on baking tray. Repeat with remaining pieces. When finished bake for 20-25 minutes of until golden brown.
• Alternative cooking:

  Air Frying: After coating, air fryer in batches for 7-12 minutes at 425 degrees F or until crispy on all sides.

  To Fry: Heat 1-2 inches of oil in a large skillet over medium-high heat (About 350 degrees F). Fry the cauliflower in batches for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.

For the Lemon Pepper Glaze

• While cauliflower bakes, add all the glaze ingredients together in a bowl and whisk until smooth.
• When cauliflower is done, brush sauce onto crispy cauliflower or use as a dip.

  *We don't recommend tossing in the sauce as it gets too soggy.
• Garnish with parsley or green onions.