Crispy Parmesan Cauliflower Bites

• 2 cups cauliflower florets
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt to taste
• Pepper to taste
• Cooking spray

Steps

1. 1 Preheat oven to 450°F.
2. 2 In a bowl, mix Parmesan, flour, garlic powder, paprika, salt, and pepper.
3. 3 Dip cauliflower florets in beaten eggs, then coat in the Parmesan mixture.
4. 4 Place coated florets on a baking sheet lined with parchment paper.
5. 5 Lightly spray the tops with cooking spray.
6. 6 Bake for 20 minutes, flipping halfway through, until golden and crispy.
7. 7 Serve warm and enjoy!

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• Add a pinch of cayenne pepper for a spicy kick.
• Use almond flour for a gluten-free alternative.

Substitutions

• If out of Parmesan, use Romano or Asiago cheese.
• Substitute eggs with a flaxseed mixture for a vegan option.

Pairings

• Serve alongside bruschetta or stuffed mushrooms.

Nutrition

Tips

• For extra crispiness, let the florets rest in the fridge for 10 minutes before baking.
• Experiment with adding Italian seasoning for more flavor.

Storage

Store in an airtight container for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with marinara sauce for dipping.
• Pair with a fresh arugula salad.

FAQ