Preheat your oven to 425°F (220°C) and allow it to warm up for 10 minutes.

Cut the cauliflower into uniform bite-sized florets, rinse, and pat dry.

In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.

Gradually whisk in water or vegetable broth until a smooth batter forms.

Coat each cauliflower floret in the batter, shaking off any excess.

Place the coated florets on a parchment-lined baking sheet and drizzle with olive oil.

Bake for 25-30 minutes, turning halfway through, until golden brown and crispy.

Remove from the oven and let cool slightly before serving.