Description
These crispy, cheesy cauliflower bites are a delicious and healthy alternative to fried snacks. Coated in Parmesan and breadcrumbs, they are baked or air-fried to perfection. Serve them with your favorite dipping sauce for an irresistible treat.
Ingredients
For the Cauliflower Bites:
- 1 medium head of cauliflower, cut into florets
- ½ cup grated Parmesan cheese
- 1 cup panko breadcrumbs (or almond flour for a low-carb option)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs (or flax eggs for a vegan version)
- 1 tablespoon olive oil (optional, for extra crispiness)
For the Dipping Sauces:
- Garlic Aioli: ½ cup mayo, 1 minced garlic clove, 1 tsp lemon juice
- Spicy Sriracha Mayo: ½ cup mayo, 1 tbsp Sriracha sauce, ½ tsp lime juice
- Marinara Sauce: ½ cup marinara, warmed
- Ranch Dressing: Store-bought or homemade ranch
Instructions
1. Prepare the Cauliflower
- Wash and pat dry the cauliflower. Cut it into even bite-sized florets.
2. Preheat the Oven or Air Fryer
- Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Air Fryer: Preheat to 375°F (190°C).
3. Prepare the Coating
- In a small bowl, whisk the eggs.
- In another bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
4. Coat the Cauliflower
- Dip each cauliflower floret into the egg mixture, ensuring it’s well-coated.
- Roll it in the Parmesan-breadcrumb mixture until fully covered.
5. Bake or Air Fry
- Oven: Arrange florets on the baking sheet, drizzle with olive oil, and bake for 20-25 minutes, flipping halfway.
- Air Fryer: Place in a single layer in the air fryer basket and cook for 12-15 minutes, shaking halfway.
Notes
For extra crispiness, spray lightly with oil before baking or air frying.
To make it gluten-free, use almond flour instead of breadcrumbs.
For a spicier version, add cayenne pepper or red pepper flakes.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes