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Crispy Parmesan Cauliflower Bites

Crispy Parmesan cauliflower bites are oven-baked at 425°F on a rack for a golden, crisp coating of panko and finely grated Parmesan. Serve them hot as a crunchy appetizer or side dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Standing time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Set a wire rack inside a rimmed baking sheet and coat the rack generously with cooking spray.
  3. Set out three shallow bowls.
  4. Put the flour in the first bowl.
  5. Beat the eggs in the second bowl.
  6. In the third bowl, combine the panko, Parmesan, garlic powder, paprika, salt, and pepper.
  7. Working in batches, coat the cauliflower florets in flour, shaking off excess.
  8. Dip the florets in egg, then press them into the panko mixture until coated.
  9. Arrange the florets in a single layer on the prepared rack, leaving space between them.
  10. Coat the tops lightly with cooking spray.
  11. Bake for 25 to 30 minutes, turning the florets halfway through, until golden brown and crisp.
  12. Let stand for 5 minutes before serving.

Notes

For the crispest coating, leave space between the florets on the rack. Refrigerate leftovers for up to 3 days; freezer storage is possible, though the coating may soften. For a gluten-free variation, use gluten-free flour and panko.