Description
Delightful crispy baked cauliflower bites coated with savory panko and parmesan, perfect as a snack, appetizer, or side dish.
Ingredients
- 1 large head of cauliflower
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (adjustable to taste)
- ¼ teaspoon black pepper
- (Optional) ¼ teaspoon cayenne pepper
- 1 large egg
- ¼ cup milk (buttermilk optional)
- 2 tablespoons olive oil (or vegetable oil)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Thoroughly wash the cauliflower under cold water. Remove the outer green leaves and trim the core.
- Cut the cauliflower into bite-sized florets, aiming for uniformity for even cooking.
- Prepare two shallow bowls; one for the dry breading and one for the wet.
- In the first bowl, combine the panko breadcrumbs, parmesan cheese, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper, if using. Mix well.
- In the second bowl, whisk together the egg and milk (or buttermilk) until frothy.
- Dip each cauliflower floret into the wet mixture, allowing excess to drip off, then transfer to the dry mixture, ensuring it’s fully coated.
- Place the coated cauliflower on your prepared baking sheet without overcrowding.
- Drizzle the cauliflower with olive oil.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through for even browning.
Notes
For extra flavor, mix in additional spices into the breadcrumb mixture. To make it healthier, try whole wheat panko or omit cheese.
