Description
These Parmesan Cauliflower Bites are a deliciously healthy snack option that crisps up perfectly in the oven. Coated with a flavorful blend of Parmesan cheese, breadcrumbs, and spices, these bite-sized florets are baked until golden and crunchy, making them an ideal guilt-free appetizer or side dish that the whole family will love.
Ingredients
Scale
Cauliflower Base
- 1 medium head of cauliflower, cut into bite-sized florets
Coating Mixture
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
Binding & Cooking
- 2 large eggs
- Olive oil spray or 2 tablespoons of olive oil
Garnish (Optional)
- Fresh parsley, chopped
Instructions
- Prepare the Cauliflower: Wash the cauliflower under cold water thoroughly to remove any dirt or impurities. Cut it into bite-sized florets approximately 1 to 1.5 inches in size, ensuring they are uniform for even cooking.
- Mix the Eggs: In a separate bowl, whisk the two large eggs until well combined, which will act as a binding agent for the coating.
- Prepare the Coating: In another bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Mix well until the ingredients are evenly distributed.
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for baking the cauliflower bites.
- Coat the Cauliflower: Dip each cauliflower floret into the whisked eggs, allowing any excess egg to drip off. Then transfer it to the breadcrumb mixture and toss or press until each floret is thoroughly coated.
- Arrange on Baking Sheet: Place the coated cauliflower bites evenly spaced on a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.
- Add Olive Oil: Lightly drizzle olive oil over the coated florets or spray them evenly to help achieve a golden, crispy texture during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes. Flip the bites halfway through cooking to ensure they brown evenly on all sides.
- Watch for Doneness: Monitor the bites during the last few minutes—a golden-brown and crispy exterior indicates they are ready to come out of the oven.
- Cool Slightly: Let the cauliflower bites cool for a couple of minutes on the baking sheet to set their crispiness before serving.
- Garnish and Serve: Transfer the bites to a serving platter and garnish with freshly chopped parsley if desired. Serve warm with marinara sauce or a creamy ranch dip for added flavor.
Notes
- For best results, use panko breadcrumbs as they create a lighter, crunchier coating than traditional breadcrumbs.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper taste.
- To keep them extra crispy, place the bites on a wire rack over the baking sheet while baking.
- Ensure not to overcrowd the baking sheet; spacing allows hot air to circulate and promotes even crispiness.
- These bites can be made ahead and reheated in a hot oven or air fryer to regain crispiness.
