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Parmesan Cauliflower Bites


  • Author: Amelia
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium head of cauliflower, cut into bite-sized florets
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup almond flour (or breadcrumbs for a less carb-conscious option)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 large eggs, beaten
  • Olive oil spray (for baking)
  • Optional: Fresh parsley, chopped, for garnish

Instructions

  • Prepare the Cauliflower: Wash and thoroughly dry the cauliflower. Cut it into even, bite-sized florets to ensure even cooking.
  • Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray.
  • Set Up Breading Stations: In one bowl, beat the eggs until smooth. In another bowl, combine Parmesan cheese, almond flour, garlic powder, smoked paprika, onion powder, Italian seasoning, salt, and pepper. Mix thoroughly.
  • Coat the Cauliflower: Dip each cauliflower floret into the beaten eggs, allowing any excess to drip off, then roll it in the Parmesan mixture, pressing gently to ensure it adheres.
  • Arrange on the Baking Sheet: Place the coated florets on the prepared baking sheet, ensuring they are spaced out for even cooking.
  • Bake to Perfection: Lightly spray the florets with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  • Serve and Enjoy: Garnish with fresh parsley if desired and serve with your favorite dipping sauce, such as marinara, ranch, or garlic aioli.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: Approximately 6-8 bites per person
  • Calories: 160
  • Sugar: 2g
  • Fat: 10g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 7g