Crispy Garlic Parmesan Cauliflower Bites

Ingredients

The Cauliflower

1 large head Cauliflower (cut into bite-sized florets)

1/2 cup Freshly grated Parmesan cheese

1/2 cup Panko breadcrumbs (use gluten-free if preferred)

2 Eggs, beaten

3 tbsp Butter, melted

1 tsp Each: Garlic powder, onion powder, smoked paprika

1/2 tsp Salt and black pepper

Garnish: Freshly chopped parsley

The Creamy Dipping Sauce

1/2 cup Greek yogurt or Sour cream

2 tbsp Mayonnaise

1 clove Garlic, minced

1 tsp Lemon juice

1 tsp Dried dill or chives

Instructions

1. Prepare the Coating

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

In one bowl, whisk the eggs.

In a second bowl, mix the Parmesan cheese, Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.

2. Bread the Florets

Dip each cauliflower floret into the egg wash, letting the excess drip off.

Roll the floret in the Parmesan-Panko mixture, pressing gently so the coating sticks to all the crevices.

Place the florets on the baking sheet, ensuring they aren’t touching (this ensures they “roast” rather than “steam”).

3. Roast to Perfection

Drizzle the melted butter over the tops of the florets for extra crispiness.

Bake for 20–25 minutes, flipping halfway through, until they are deep golden brown and tender when pierced with a fork.

Pro Tip: For extra crunch, turn on the broiler (grill) for the last 2 minutes, but watch them closely so they don’t burn!

4. Make the Sauce & Serve

While the cauliflower is baking, whisk together all the dipping sauce ingredients in a small bowl.

Sprinkle the hot cauliflower with fresh parsley and serve immediately with the cold dip.