Description
Golden, crispy cauliflower bites—lightly battered florets baked or air‑fried until crunchy, served with a zesty dipping sauce for a crowd‑pleasing appetizer or snack.
Ingredients
Units
Scale
- 1 head cauliflower, cut into bite‑size florets (about 4 cups)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (omit for vegan option)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs (or 1/2 cup aquafaba for vegan)
- 2 tablespoons milk (or dairy‑free milk)
- 2 tablespoons olive oil (for drizzling or tossing)
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 425 °F (220 °C) or preheat air fryer to 400 °F (200 °C).
- In a bowl, whisk eggs and milk (or aquafaba and dairy‑free milk).
- In another bowl, mix panko, Parmesan (if using), garlic powder, smoked paprika, salt, and pepper.
- Dip each cauliflower floret into the wet mixture, then coat generously in the panko mixture; press crumbs to adhere.
- Arrange florets on a parchment‑lined baking sheet or air‑fryer basket. Drizzle lightly with olive oil or spray with oil.
- Bake for 20–25 minutes, flipping halfway, until golden and crispy. For air fryer, cook 12–15 minutes, shaking basket once.
- Remove from oven/air fryer; garnish with parsley if desired.
- Serve warm with dipping sauce like ranch, spicy mayo, or sweet chili.
Notes
- For extra crunch, double‑coat florets: dip twice in wet and dry mixtures.
- Make gluten‑free by using gluten‑free panko crumbs.
- Store: refrigerate in airtight container up to 3 days; reheat in oven or air fryer to restore crispiness.
- Customize coating with parmesan substitutes, nutritional yeast, or spicy seasoning.
- Perfect as game‑day snack, party appetizer, or healthy side dish.
Nutrition
- Serving Size: ½ cup (5–6 florets)
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg