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