These golden, crunchy cauliflower bites are seasoned, breaded, and cooked to perfection. They’re delicious as a snack, appetizer, or side dish, especially when served with ranch or garlic dip.
Ingredients
For the cauliflower:
- 1 large head cauliflower, cut into florets
- 2 cups breadcrumbs (panko recommended for extra crunch)
- ½ cup grated Parmesan (optional but delicious)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp chopped parsley (for garnish)
For coating:
- 1 cup all-purpose flour
- 3 eggs (beaten)
- ½ cup milk (optional, makes the egg wash smoother)
For frying (or alternatives):
- Vegetable oil for frying
—or— - Olive oil spray for baking/air frying
Instructions
1. Prepare the Cauliflower
Wash and cut the cauliflower into bite-sized florets.
Pat dry so the coating sticks well.
2. Prepare the Breading Station
Set up three bowls:
Bowl 1: Flour
Bowl 2: Eggs + milk (whisked together)
Bowl 3: Breadcrumbs + Parmesan + paprika + garlic powder + onion powder + salt + pepper
Mix the breadcrumb bowl very well so the seasoning is evenly distributed.
3. Bread the Cauliflower
Dip each floret in this order:
- Flour — shake off excess
- Egg wash
- Breadcrumb mixture
Press lightly to ensure the coating sticks.
4. Cooking Options
A. Deep-Fried (crispiest)
Heat oil to 350°F (175°C).
Fry cauliflower in batches for 3–5 minutes until golden brown.
Drain on paper towels.
B. Oven-Baked
Preheat oven to 425°F (220°C).
Place florets on a greased baking sheet.
Spray or drizzle with a bit of oil.
Bake 25–30 minutes, flipping halfway.
C. Air Fryer
Set air fryer to 400°F (200°C).
Cook 12–15 minutes, shaking halfway through.
Spray with oil for extra crunch.
5. Serve
Sprinkle with fresh parsley and serve hot with:
- Ranch
- Garlic aioli
- Spicy mayo
- Honey mustard
- Blue cheese dressing
- Sweet chili sauce
Tips for Extra Crunch
- Use panko instead of regular breadcrumbs.
- Double-coat for ultra-crispy texture.
- Add cayenne or hot sauce to the egg wash for spicy bites.