Description
Deliciously crispy and cheesy Parmesan cauliflower bites that make a perfect appetizer or snack. These baked cauliflower florets are coated in a flavorful breadcrumb and Parmesan mixture, seasoned with garlic powder and paprika, then oven-baked until golden and crunchy.
Ingredients
Scale
Cauliflower
- 1 head of cauliflower
Breading Mixture
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Egg Wash
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Prepare Cauliflower: Cut the cauliflower into bite-sized florets, ensuring they are roughly uniform in size for even cooking.
- Mix Breading: In a bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix thoroughly to distribute the seasonings evenly.
- Beat Eggs: In a separate bowl, whisk the eggs until they are fully beaten and smooth. This will act as a binding agent for the coating.
- Coat Cauliflower: Dip each cauliflower floret first into the egg mixture, allowing any excess to drip off, then roll it in the breadcrumb mixture until fully coated.
- Arrange and Bake: Place the coated florets on the prepared baking sheet in a single layer, making sure they are not touching. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
Notes
- For extra crispiness, spray the coated florets lightly with cooking spray before baking.
- Use panko breadcrumbs for a crunchier texture.
- Adjust seasoning to taste, adding more paprika or garlic powder if preferred.
- Serve with a dipping sauce such as ranch, marinara, or a spicy aioli.
- These bites can be reheated in the oven to maintain crispiness.
