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Crispy Parmesan Cauliflower Bites

Crispy Parmesan cauliflower bites are oven-baked at 425°F until their panko coating is golden and crisp. Each tender cauliflower floret is coated in seasoned breadcrumbs and finely grated Parmesan for a crunchy appetizer or snack.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cauliflower large head (about 2 pounds), cut into 1 1/2-inch florets
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 nonstick cooking spray as needed

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Put the flour in a shallow bowl.
  4. Whisk the eggs and water in a second shallow bowl.
  5. In a third bowl, mix the panko, Parmesan, garlic powder, paprika, salt, and pepper.
  6. Coat each cauliflower floret in flour, dip it in the egg mixture, then press it into the panko mixture until coated.
  7. Arrange the coated florets in a single layer on the prepared baking sheet.
  8. Spray the coated florets generously with cooking spray.
  9. Bake for 12 minutes, then turn them and spray the exposed sides.
  10. Bake for 10 to 15 minutes more, until the coating is golden and crisp and the cauliflower is tender when pierced with a fork.

Notes

For the crispest coating, arrange the florets in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 3 days; freezing is not recommended because the coating can lose its crispness. For a gluten-free option, use gluten-free flour and panko breadcrumbs.