Description
Crispy and flavorful baked cauliflower bites, perfect as a healthy snack or appetizer. These cauliflower florets are coated in a seasoned breadcrumb mixture and baked until golden and crunchy, delivering a delicious vegetarian treat with optional gluten-free adaptations.
Ingredients
Scale
Cauliflower
- 1 medium cauliflower head, cut into bite-sized florets
Coating
- 1/2 cup (60g) all-purpose flour (or chickpea flour for gluten-free)
- 1/2 cup (50g) breadcrumbs (use gluten-free breadcrumbs if needed)
- 1/4 cup (60g) grated Parmesan cheese (optional, for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- Salt and pepper to taste
Other
- 2 large eggs, beaten
- 2 tablespoons olive oil (for drizzling or spraying)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets, ensuring they are fairly uniform in size for even cooking.
- Prepare the Coating: In a shallow bowl, mix together the flour, breadcrumbs, Parmesan cheese (if using), garlic powder, onion powder, smoked paprika, salt, and pepper until well combined. In a separate bowl, beat the eggs thoroughly.
- Coat the Cauliflower: Dip each cauliflower floret into the beaten eggs, coating completely, then press it into the breadcrumb mixture to cover thoroughly. Place each coated floret on the prepared baking sheet in a single layer without crowding.
- Bake the Cauliflower Bites: Drizzle or spray the coated cauliflower florets with olive oil to enhance crispiness. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the bites turn golden and crispy on the outside.
- Serve: Remove from the oven and serve immediately with your favorite dipping sauces such as ranch, buffalo sauce, or tangy yogurt dip for a tasty appetizer or snack.
Notes
- For a gluten-free version, substitute all-purpose flour with chickpea flour and use gluten-free breadcrumbs.
- To make this recipe vegan, replace eggs with a flax or chia egg and omit Parmesan cheese or use a vegan alternative.
- Ensure florets are cut evenly for uniform baking.
- Use olive oil spray for a lighter oil coating and crispier texture.
- Serve immediately for best texture; leftovers may lose crispness.
