Crispy Parmesan Cauliflower Bites with Golden Panko Crust
By Liam Carter
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
Prepare the cauliflower and panko-Parmesan mixtures ahead of time․ Keep them separate until it is time to coat and bake․ Parmesan-Crusted Cauliflower Bites are small pieces of cauliflower coated with panko and Parmesan and golden brown on the outside, with a tender inside․ Serve as a snack or side dish․
Beaten eggs coat the grated Parmesan cheese and panko breadcrumbs on the cauliflower․ Seasonings, including garlic powder, onion powder, paprika, salt, and black pepper, flavor the panko topping․ Drizzling or spraying the panko topping with olive oil promotes browning․ A cauliflower floret about a medium size is ideal for even coating and baking․ Panko breadcrumbs are suggested as a crisper alternative to traditional breadcrumbs․
At the midway point of cooking, the breading should be dry and increasingly golden but not tacky․ The finished product should have browned edges and crispy crumbs․ The most common problems with breading are soggy, unevenly browned pieces resulting from overcrowding the sheet pan and limited air circulation․ Spread the florets in a single layer and use a second sheet pan when the batch needs more room for better air circulation․
Serve bite-sized pieces heated with marinara sauce, ranch dressing, or garlic yogurt dip․ Keep the coating from getting soggy by storing the dip separately from the florets․ Refrigerated bite-sized pieces will be a little soggy but can be reheated in the oven or air fryer, not the microwave, to crisp them up․
Why you'll love this recipe
- The dry Parmesan-panko topping can be made ahead of time while you prepare cauliflower florets․ Additional portions can be dipped in egg, coated, and baked as needed․
- Baked broccoli florets will stay flavorful in the refrigerator․ Baked broccoli reheated in an oven or air fryer will have a better browned crumb exterior than broccoli reheated in a microwave․
- The individual servings of this dish can be used as a side dish or appetizer․ Marinara or ranch and garlic yogurt dips can accompany them․
- Fresh dishes are suggested because the Parmesan-breadcrumb topping is meant to be crisp, and the cauliflower is meant to be tender․
- A double batch can be prepared if trays have enough room to allow hot air to reach each coated floret rather than steam-cook a batter coating․
- Freezing is suggested only for fresh, unbaked cauliflower as necessary because frozen and thawed baked cauliflower will differ in texture from fresh baked florets needed for a recipe․
Ingredients
- •1 medium head cauliflower (cut into bite-sized florets)
- •2 large eggs
- •1 cup grated Parmesan cheese
- •¾ cup breadcrumbs (panko for extra crispiness)
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tsp paprika
- •½ tsp salt (adjust to taste)
- •½ tsp black pepper
- •2 tbsp olive oil (or cooking spray)
- •marinara sauce (optional, for serving)
- •ranch (optional, for serving)
- •garlic yogurt dip (optional, for serving)
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and lightly grease it.
- 2
Beat the eggs in one bowl.
- 3
Mix the Parmesan, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in another bowl.
- 4
Dip each cauliflower floret into the egg mixture.
- 5
Roll each floret in the Parmesan breadcrumb mixture until fully coated.
- 6
Place the coated florets in a single layer on the baking sheet without overcrowding.
- 7
Lightly drizzle or spray olive oil over the florets.
- 8
Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.
- 9
Serve hot with your preferred dip.
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