Crispy Oven-Baked Parmesan Cauliflower Bites

Quick Recipe Version (TL;DR)

• Yield: 4 servings (snack or appetizer)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 medium head cauliflower (about 2 lb), cut into bite-size florets
• 1 large egg + 2 tbsp milk or water
• 3/4 cup panko breadcrumbs
• 1/2 cup very finely grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt + 1/4 tsp black pepper
• 2 tbsp olive oil (plus more for greasing or spray)
• Optional: chopped parsley, lemon wedges, and simple dip (Greek yogurt, Parmesan, garlic, lemon)

Do This

• 1. Heat oven to 425°F (220°C). Line a large baking sheet with parchment and lightly oil it.
• 2. Cut cauliflower into 1 to 1 1/2 inch florets, pat dry very well.
• 3. In one bowl, whisk egg with milk/water and a pinch of salt. In another, mix panko, Parmesan, garlic powder, paprika, salt, pepper, and olive oil.
• 4. Dip each floret in egg, let excess drip off, then coat in panko-Parmesan mixture, pressing crumbs on firmly.
• 5. Arrange coated florets on the baking sheet in a single layer without touching.
• 6. Bake 15 minutes, gently flip, then bake 8–12 minutes more until deeply golden and crisp; broil 1–2 minutes if needed.
• 7. Sprinkle with extra Parmesan and parsley, add a squeeze of lemon, and serve hot with your favorite dip.

---

Why You’ll Love This Recipe

• Crispy, cheesy, and seriously snackable, with a satisfying crunch that rivals fried appetizers.
• Oven-baked, not deep-fried, so you get big flavor and texture with less mess and oil.
• A veggie-forward way to enjoy Parmesan and breadcrumbs that even picky eaters tend to love.
• Easy to prep ahead and customize with different seasonings and dipping sauces.

Grocery List

• Produce: 1 medium head cauliflower, 1 lemon, fresh parsley (optional), 1 small garlic clove (for dipping sauce, optional)
• Dairy: Parmesan cheese (block or pre-grated, finely grate for best results), plain Greek yogurt (for dipping sauce, optional), milk (or use water)
• Pantry: Panko breadcrumbs, olive oil, smoked paprika, garlic powder, kosher salt, black pepper, mayonnaise (optional, for dip)

Full Ingredients

For the Crispy Parmesan Cauliflower Bites

• 1 medium head cauliflower (about 2 lb), trimmed and cut into 1 to 1 1/2 inch florets (about 5–6 cups packed)
• 1 large egg
• 2 tbsp milk or water
• 3/4 cup panko breadcrumbs
• 1/2 cup very finely grated Parmesan cheese (Parmigiano Reggiano if possible)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (or sweet paprika)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil
• Olive oil spray or a little extra oil for greasing the pan
• Optional garnish: additional finely grated Parmesan, chopped fresh parsley, and lemon wedges

Optional Quick Parmesan-Garlic Dipping Sauce

• 1/2 cup plain Greek yogurt (whole milk preferred for creaminess)
• 2 tbsp mayonnaise (optional, for extra richness)
• 2 tbsp very finely grated Parmesan cheese
• 1 small garlic clove, finely grated or minced (or 1/4 tsp garlic powder)
• 1–2 tsp freshly squeezed lemon juice, to taste
• Pinch kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Place a rack in the upper third of your oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup, then lightly grease the parchment with olive oil or mist it with nonstick spray. This helps the underside of the cauliflower crisp instead of steaming and sticking.

Step 2: Prep and dry the cauliflower

Remove the outer leaves and core from the cauliflower. Cut the head into small, bite-size florets, about 1 to 1 1/2 inches each; try to keep them fairly similar in size so they cook evenly. Rinse if needed, then dry the florets very thoroughly with a clean kitchen towel or paper towels. Excess moisture will make the coating slip off and prevent good browning, so take a minute to get them as dry as you reasonably can.

Step 3: Make the egg wash and the crunchy coating

In a medium bowl, whisk together the egg and 2 tbsp milk or water with a pinch of salt until well combined and slightly frothy. This will help the crumbs stick to the cauliflower.

In a separate large bowl, stir together the panko breadcrumbs, 1/2 cup Parmesan, garlic powder, smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Drizzle in the 2 tbsp olive oil and use a fork or your fingers to toss until the crumbs are evenly moistened and clump slightly. This step is key: lightly oiling the crumb mixture gives you that fried-style golden crunch in the oven.

Step 4: Coat the cauliflower in the Parmesan-panko mixture

Working with a few florets at a time, dip the cauliflower into the egg wash, turning to coat. Let excess egg drip back into the bowl so they are not dripping wet. Transfer the florets to the panko-Parmesan bowl and gently roll and press them in the crumbs until each piece is well coated. Press the mixture on with your hands so it adheres firmly. Place each coated floret on the prepared baking sheet, spacing them out so they are not touching. Good spacing lets hot air circulate and keeps them crisp instead of soggy.

Step 5: Bake until golden, then flip

Slide the baking sheet into the preheated oven and bake for about 15 minutes. At this point, carefully remove the pan. Using tongs or a small spatula, gently flip each floret so a new side faces down. They should already be starting to brown on the bottom. If any crumbs fall off, lightly press them back on. Return the pan to the oven.

Step 6: Finish baking to crispy perfection

Continue baking for another 8–12 minutes, until the cauliflower is tender all the way through and the coating is a deep golden brown and crisp. Total bake time will be around 23–27 minutes, depending on the size of your florets and your oven. For extra color, you can switch the oven to broil on high for the last 1–2 minutes—watch closely so the Parmesan does not burn. When done, remove from the oven and immediately sprinkle with a little extra Parmesan and chopped parsley, if using.

Step 7: Make the optional dipping sauce and serve

While the cauliflower bakes (or up to a day ahead), prepare the dipping sauce if you are using it. In a small bowl, stir together the Greek yogurt, mayonnaise (if using), Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning, adding more lemon for brightness or more Parmesan for saltiness. Refrigerate until ready to serve.

Serve the crispy Parmesan cauliflower bites hot, with lemon wedges on the side for squeezing and the dipping sauce or your favorite marinara, ranch, or aioli. These are best enjoyed straight from the oven while the coating is at peak crunch.

Pro Tips

• Dry is key: The drier the cauliflower, the better the crumbs stick and the crispier the coating. If you rinse the florets, pat them down thoroughly.
• Use finely grated Parmesan: Powdery, finely grated cheese (from a microplane or fine grater) clings to the panko and melts into a cohesive, crunchy crust.
• Do not crowd the pan: If the florets are too close together, they steam instead of bake. Use two pans if needed and rotate them halfway through.
• Season to your taste: Smoked paprika adds a subtle smoky note; for more heat, add a pinch of cayenne or crushed red pepper flakes to the crumb mixture.
• Serve immediately: These bites are at their crispiest in the first 20–30 minutes after baking, so plan to serve them right away.

Variations

• Spicy Buffalo Cauliflower Bites: After baking, toss the hot bites in a mixture of melted butter and Buffalo hot sauce. Skip the lemon and serve with blue cheese or ranch dressing.
• Herb and Lemon Version: Add 1–2 tsp dried Italian herbs (or oregano and thyme) to the panko mixture, and finish with lots of fresh lemon zest and parsley right out of the oven.
• Gluten-Free Swap: Use gluten-free panko-style breadcrumbs and confirm your Parmesan and other ingredients are certified gluten free.

Storage & Make-Ahead

These bites are best fresh, but leftovers can still be tasty. Store cooled cauliflower in an airtight container in the refrigerator for up to 3 days. To re-crisp, place on a baking sheet and warm in a 400°F (200°C) oven or toaster oven for 8–10 minutes, or until hot and crunchy again. Microwaving will heat them but soften the coating. For make-ahead prep, you can cut and thoroughly dry the cauliflower up to 1 day in advance and store it in the fridge, and mix the crumb coating and dipping sauce a day ahead as well. For best texture, bread and bake the florets just before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without dipping sauce): about 235 calories, 15 g fat, 20 g carbohydrates, 3 g fiber, 3 g sugars, and 11 g protein. Actual nutrition will vary based on the exact size of your cauliflower, brand of ingredients, and any dips or garnishes you add.