Description

These Golden Crispy Cauliflower Bites are a delicious and healthier alternative to traditional fried snacks. Coated in a flavorful seasoned breadcrumb mixture and baked until perfectly crisp, they make a great appetizer or side dish. Suitable for gluten-free diets when using chickpea flour and gluten-free breadcrumbs, and can be made vegan by choosing plant-based milk and omitting the Parmesan cheese. Serve with your favorite dipping sauce like ranch for a crowd-pleasing treat.

Ingredients

Scale

Cauliflower

1 medium head of cauliflower, cut into florets

Breading Mixture

1 cup all-purpose flour (or chickpea flour for gluten-free)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Wet Ingredient

1/2 cup unsweetened almond milk (or regular milk)

Breadcrumb Coating

1 cup panko breadcrumbs (or gluten-free breadcrumbs)
2 tablespoons grated Parmesan cheese (optional for a cheesy touch)

Additional Ingredients

1 tablespoon olive oil
Fresh parsley for garnish (optional)
1/4 cup ranch dressing or your favorite dipping sauce

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and facilitate even cooking.
Prepare the Breading: In a shallow bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a flavorful coating base for the cauliflower.
Prepare Wet Ingredient: Pour the almond milk or regular milk into another shallow bowl to use for dipping and helping the breadcrumb coating adhere.
Mix Breadcrumb Coating: Combine the panko breadcrumbs with grated Parmesan cheese in a third shallow bowl for an extra crispy and cheesy crust.
Coat Cauliflower with Flour Mixture: Dip each cauliflower floret into the seasoned flour mixture, making sure it is evenly coated to help the wet ingredient stick better.
Dip in Milk: Next, dip the floret into the almond milk or regular milk, allowing any excess to drip off before the final coating.
Coat with Breadcrumbs: Press the cauliflower floret into the breadcrumb and Parmesan mixture, ensuring the coating adheres well for maximum crunch.
Arrange on Baking Sheet: Place the breaded cauliflower florets on the prepared baking sheet, spaced slightly apart for even cooking.
Drizzle with Olive Oil: Lightly drizzle the olive oil over the cauliflower pieces to help them crisp up beautifully in the oven.
Bake the Cauliflower: Bake for 20-25 minutes, turning the florets halfway through to ensure they brown evenly and become golden and crispy on all sides.
Serve: Remove the cauliflower bites from the oven and garnish with fresh parsley if desired. Serve warm with ranch dressing or your preferred dipping sauce for a tasty snack or appetizer.

Notes

For gluten-free option, substitute all-purpose flour with chickpea flour and use gluten-free breadcrumbs.
To keep it vegan, use almond milk and omit Parmesan cheese or replace it with a vegan alternative.
Flipping halfway through baking helps achieve an even, crispy texture on all sides.
Drizzling olive oil before baking enhances browning and crispiness without deep frying.
These bites are best served fresh and hot for maximum crunchiness.