Crispy Parmesan Cauliflower Bites with Golden Panko Crust
By Emma Collins
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
Choose a medium cauliflower with compact florets and no discoloration to ensure equal coverage and cooking of small floret pieces. Parmesan Bites is a warm baked dish of cauliflower florets coated with a Parmesan and panko mixture that has browned, slightly crispy exteriors and soft interiors.
Egg is used at the beginning to bind Parmesan cheese and breadcrumbs. Other ingredients in the crust include garlic powder, onion powder, paprika, salt, black pepper, and cooking oil or spray to help the crust brown. Broccoli florets should be cut into similar pieces to promote even cooking and spread in a single layer on a parchment-lined, greased baking sheet.
As the cauliflower bakes, the coating will brown and crisp, and the cauliflower will soften. Flip the cauliflower florets halfway through baking to brown both sides evenly. Too many florets on the baking sheet will keep the coating from crisping by steaming the cauliflower instead of baking it. Leave space between cauliflower florets on the baking sheet or use a second baking sheet.
Hot appetizers served with marinara, ranch, or garlic yogurt sauces can be eaten as party snacks. Other serving ideas include side dishes and portable party foods. Refrigerated leftovers may become mushy but can be reheated in the oven or air fryer to restore crispness. Microwaving leftover hot appetizers will not keep the crunchy coating.
Why this recipe works
- A solid, intact head of cauliflower has florets of similar size that cook at the same rate, so the interior of the cauliflower cooks at the same rate as the coating.
- Parmesan cheese works well; you can coat cauliflower florets with it and egg along with panko bread crumbs for a tasty coating.
- Panko breadcrumbs give the chicken a crisper coating.
- Garlic powder, onion powder, and paprika help season the coating with additional homemade flavors using common ingredients in most kitchens.
- Olive oil or cooking spray helps the truffles brown on the edges. These oils allow you to brown truffles without deep-frying equipment.
- Uniform floret size ensures that each bite has the same ratio of ingredients and reduces the risk of smaller florets burning before larger florets are fully cooked.
- Optional marinara, ranch, or garlic yogurt dipping sauce can be served with plain cauliflower and cheese filling as an appetizer or snack or side dish.
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 or 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 top.
- 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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