Begin by washing the cauliflower thoroughly, making sure to remove any dirt between the florets. Dry it very well using a clean towel because excess moisture prevents crispiness. Once dry, chop the cauliflower into evenly sized florets—medium pieces work best for even roasting and a perfect crunchy finish.

In a large mixing bowl, whisk together the Greek yogurt, egg whites, protein powder, nutritional yeast, paprika, garlic powder, onion powder, salt, and pepper. Mix until completely smooth with no lumps. The mixture should be thick enough to cling to the florets while still easy to stir. If it feels too thick, add a small splash of water; if too thin, sprinkle in a little more protein powder.

Add the cauliflower florets to the bowl and gently toss them using a spatula or your hands. Make sure each piece is coated from all sides. Press some of the mixture into the crevices of the florets so the coating becomes extra crispy when roasted.

Spread the coated cauliflower onto a baking tray lined with parchment paper. Arrange the florets in a single layer and leave a bit of space between each one. This helps them roast instead of steam, which gives them the best crunch and color.

Bake the cauliflower at 425°F (220°C) for 22–28 minutes, flipping the pieces halfway to ensure even browning. They’re ready when the edges turn deep golden and the coating becomes crisp. For an air fryer, cook at 375°F (190°C) for 15–18 minutes, shaking the basket once in the middle of cooking.

Serve the roasted cauliflower hot while it's still crispy. Add fresh herbs, lemon zest, or a sprinkle of smoked paprika for extra flavor, and pair it with your favorite yogurt dip, aioli, or a healthy sauce of your choice.