Description
Deliciously crispy bites of cauliflower coated in Parmesan and breadcrumbs, perfect for a cozy evening snack or a delightful appetizer.
Ingredients
Scale
- 1 head of cauliflower
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (Panko or regular)
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- Olive oil spray or additional olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Cut the cauliflower into bite-sized florets, making sure they are evenly sized for even cooking.
- In a bowl, whisk together the eggs, minced garlic, salt, black pepper, and paprika until well combined.
- In another bowl, combine the breadcrumbs and grated Parmesan cheese, mixing them together to create a savory coating.
- Dip each cauliflower floret into the egg mixture, allowing any excess to drip off, then coat it generously in the breadcrumb mixture.
- Place the coated florets on the prepared baking sheet, spacing them out evenly so they can crisp up nicely.
- Spray or drizzle with olive oil, ensuring every floret gets a little love.
- Bake for 20-25 minutes, or until they are golden brown and irresistibly crispy. Keep an eye on them, as ovens can vary!
- Serve warm, optionally with your favorite dipping sauce for an extra layer of flavor.
Notes
For a zesty twist, add lemon zest to the breadcrumbs or a pinch of cayenne pepper for extra heat. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 150mg