Description
Deliciously crispy bites of cauliflower coated in Parmesan and panko, perfect for a healthy snack or appetizer.
Ingredients
Scale
- 1 medium head cauliflower, cut into bite-sized florets
- 2 large eggs
- 1 cup grated Parmesan cheese
- 3/4 cup breadcrumbs (panko for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
- Marinara sauce
- Ranch or garlic yogurt dip
Instructions
- Preheat oven to 200°C (400°F).
- Line a baking tray with parchment paper and lightly grease it.
- Prepare coating stations: In one bowl, beat the eggs; in another bowl, mix Parmesan, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Coat cauliflower: Dip each cauliflower floret into the egg mixture, then roll in the Parmesan breadcrumb mixture until fully coated.
- Arrange on tray: Place coated florets in a single layer on the baking sheet. Don’t overcrowd.
- Add crispiness: Lightly drizzle or spray olive oil over the top.
- Bake: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Serve hot: Enjoy immediately with your favorite dip.
Notes
For an extra kick, add a pinch of cayenne pepper to the breadcrumb mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 70mg