Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 1/4 cup olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Step 3: In a separate bowl, combine panko breadcrumbs and Parmesan cheese.
- Step 4: Dip each cauliflower floret into the breadcrumb mixture, pressing gently to coat. Arrange the coated florets in a single layer on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, or until the cauliflower is tender and the breadcrumbs are golden brown and crispy.
Notes
- Store leftover cauliflower bites in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the bites on a baking sheet and bake at 350°F (175°C) for 5-7 minutes to restore crispness.
- Serve these crispy bites as a tasty appetizer with your favorite dipping sauce, like a creamy garlic aioli.
- For extra crispy results, don't overcrowd the baking sheet; bake in batches if needed to allow for even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American