Crispy Cauliflower
Crispy Baked Cauliflower Bites are the ultimate side dish you need tonight. We coat fresh florets in a garlic parmesan panko breading and bake them until golden brown. This easy recipe includes instructions for both oven and air fryer methods, making it versatile for any kitchen. It is the perfect way to make vegetables exciting again without deep frying.
Ingredients
- 1 large head cauliflower cut into bite-size florets (about 2 to 2½ pounds)
- ⅔ cup all-purpose flour
- ⅔ cup milk
- 2 cups panko bread crumbs
- ½ cup finely grated parmesan cheese
- 1½ teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or 2 to 3 tablespoons olive oil
Optional for serving:
- chopped parsley
- lemon wedges
- dipping sauce
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper (or set a wire rack on top of the pan).
- Pat cauliflower florets very dry with paper towels.
- In a shallow bowl, combine panko, parmesan, garlic powder, paprika, onion powder, salt, and pepper.
- In a second bowl, whisk flour and milk until smooth.
- Dip each floret in the batter, let excess drip off, then roll in the panko mixture, pressing lightly to adhere.
- Arrange florets in a single layer on the baking sheet. Lightly spray tops with cooking spray (or drizzle with olive oil).
- Bake 18 minutes. Flip florets, then bake 8 to 10 minutes more until golden and crisp. Broil 1 to 2 minutes at the end if you want extra color.
- Serve immediately with parsley, lemon wedges, and your favorite dip.
Notes
- Dry cauliflower is the key to crisp coating.
- Don’t crowd the pan—space keeps the breading crunchy.
- For air fryer method: cook at 390°F for 10 minutes, shake, then cook 4 to 6 minutes more, working in batches.