Prepare the Cauliflower: Wash the cauliflower thoroughly. Cut it into uniform, bite-sized florets, ensuring they are not too large (about 1-1.5 inches) so they cook evenly and become crispy. Pat the florets completely dry with a clean kitchen towel or paper towels. This step is crucial for achieving a crispy coating.

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. If using an air fryer, preheat it to 375°F (190°C).

Set Up Breading Stations: Prepare two shallow bowls. In the first bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, dried oregano, cayenne pepper (if using), 1 teaspoon salt, and ½ teaspoon black pepper. Slowly whisk in the 1 cup of water (or plant-based milk) until you have a smooth, thin batter. In the second shallow bowl, combine the panko breadcrumbs and optional grated Parmesan cheese. Toss to mix well.

Coat the Cauliflower: Working in batches, dip each cauliflower floret into the wet batter, ensuring it’s fully coated. Let any excess batter drip off. Immediately transfer the wet floret to the panko breadcrumb mixture. Use your dry hand to gently press the breadcrumbs onto the floret, ensuring it’s completely covered. Place the coated florets in a single layer on the prepared baking sheet, making sure not to overcrowd the pan. Repeat with the remaining cauliflower florets.

Lightly Oil: Drizzle or lightly spray the coated cauliflower florets with olive oil or avocado oil. This helps achieve that beautiful golden crisp.

Bake (or Air Fry): For Baking: Bake for 20-25 minutes, flipping the florets halfway through, until they are golden brown and crispy. Cooking time may vary depending on your oven and floret size. For Air Frying: Place a single layer of coated florets in your air fryer basket. Air fry for 12-18 minutes, shaking the basket every 5-7 minutes, until golden and crispy. You’ll likely need to work in multiple batches.

Prepare Dipping Sauce: While the cauliflower is cooking, combine all the dipping sauce ingredients (mayonnaise, sriracha, lime juice, garlic powder, pinch of salt) in a small bowl. Whisk until smooth and well combined. Taste and adjust sriracha or lime juice as desired.

Serve: Once the cauliflower bites are perfectly golden and crispy, remove them from the oven or air fryer. Transfer to a serving platter, garnish with fresh chopped parsley or chives, and serve immediately with the spicy mayo dipping sauce on the side.