Introduction

Crunchy Parmesan Cauliflower Bites are a delicious and crispy snack that’s perfect for any occasion. Coated in a cheesy breadcrumb mixture and baked to golden perfection, they’re both satisfying and easy to make. Serve them with marinara sauce for a flavorful dipping experience.

The image shows a white oval plate filled with small, crispy, golden-brown popcorn cauliflower pieces. Each cauliflower piece is coated with a crunchy breadcrumb layer, toasted to varying shades of light brown and beige. Small bits of green herbs are sprinkled on top, adding a fresh pop of color. In the background on a white marbled surface, a small white ramekin contains a smooth, dark red dipping sauce. The focus is on the cauliflower, which looks crunchy and well-coated, arranged in a slightly messy pile. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 head cauliflower, cut into bite-sized florets
1 1/2 cups panko bread crumbs (Kikkoman brand preferred for even baking)
3/4 cup finely ground Parmesan cheese
2 large eggs, whisked
Marinara sauce for dipping
1 tbsp fresh parsley, finely chopped (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking.
Step 2: In a large bowl, combine the panko bread crumbs and Parmesan cheese until thoroughly mixed.
Step 3: Dip each cauliflower floret into the whisked eggs, allowing excess egg to drip off so the coating sticks well without becoming soggy.
Step 4: Roll the egg-coated cauliflower in the breadcrumb mixture, pressing gently to help the coating adhere. Place each coated floret on the prepared baking sheet.
Step 5: Repeat the dipping and coating process for all florets until they are evenly covered and arranged on the baking sheet.
Step 6: Bake for 20 to 25 minutes, or until the coating is a deep golden brown and crispy.
Step 7: Remove from the oven, sprinkle with fresh parsley if using, and serve hot with marinara sauce for dipping.

Tips & Variations

For extra crispiness, lightly spray the coated florets with cooking oil before baking.
Use finely grated Parmesan for better adhesion and a more uniform coating.
Try adding garlic powder or smoked paprika to the breadcrumb mixture for added flavor.
These bites can be made gluten-free by using gluten-free panko breadcrumbs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the bites on a baking sheet and warm in a 350°F oven for 8 to 10 minutes to help restore their crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

A close-up image showing a woman's hand holding a golden-brown, crispy, round fried cheese bite half dipped in thick red marinara sauce in a small white ramekin bowl with visible herb bits, placed on a white marbled surface. In the blurred background, there is a white plate piled with multiple similar fried cheese bites, showing their rough, crunchy texture. The lighting highlights the warm colors and textures of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cauliflower bites ahead of time?

Yes, you can coat the cauliflower florets ahead of time and keep them refrigerated for a few hours before baking. Just cover and bake when ready.

Can I fry these instead of baking?

While baking is healthier and easier, you can shallow fry the coated bites in hot oil for a crispier texture. Just be sure to drain them well on paper towels before serving.

Crunchy Parmesan Cauliflower Bites Recipe

Print Recipe

★★★★★

4.8 from 410 reviews

These Crunchy Parmesan Cauliflower Bites are a deliciously crispy and cheesy snack or appetizer perfect for any occasion. Lightly coated in panko breadcrumbs and finely ground Parmesan cheese, then baked to golden perfection, these bites offer a satisfying crunch and savory flavor, ideal for dipping in marinara sauce.

Author: Ella
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cauliflower Bites

1/2 head cauliflower, cut into bite sized florets
1 1/2 cups panko bread crumbs (Kikkoman brand preferred for even baking)
3/4 cup finely ground Parmesan cheese
2 large eggs, whisked

For Serving

Marinara sauce for dipping
1 tbsp fresh parsley, finely chopped (optional, for garnish)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare Coating Mixture: In a large bowl, combine the panko breadcrumbs and finely ground Parmesan cheese. Mix thoroughly to ensure an even coating blend.
Coat Cauliflower: Dip each cauliflower floret into the whisked eggs, shaking off any excess to avoid soggy coating. Then roll the floret in the breadcrumb and Parmesan mixture, pressing gently to help the coating adhere well. Place the coated florets evenly spaced on the prepared baking sheet. Repeat until all florets are coated.
Bake: Bake the coated cauliflower bites in the preheated oven for 20-25 minutes, or until the coating turns a deep golden brown and becomes crunchy.
Garnish and Serve: Once baked, sprinkle the bites with freshly chopped parsley if desired, and serve warm with marinara sauce for dipping.

Notes

Use finely ground Parmesan cheese to ensure it sticks well to the breadcrumbs and creates a crispy, cohesive coating.
Allow excess egg to drip off each floret before coating to prevent soggy crumbs and improve crunchiness.
Kikkoman brand panko breadcrumbs are suggested for even baking and optimal texture.
These bites make a great vegetarian appetizer or snack option.

Keywords: Cauliflower bites, Parmesan cauliflower, crispy cauliflower, baked appetizers, vegetarian snacks, party appetizers, cauliflower recipes, panko crusted cauliflower