Ingredients
- 1 large head of cauliflower, cut into florets
- 1 cup all-purpose flour (or gluten-free flour for a GF option)
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
If you’re looking to switch things up, feel free to substitute the Parmesan with nutritional yeast for a vegan twist, or add a pinch of cayenne pepper for a spicy kick.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a shallow dish, place the flour. In a separate bowl, beat the eggs. In a third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Dip each cauliflower floret into the flour, shaking off any excess. Then, dip it into the beaten eggs, followed by the breadcrumb mixture, ensuring an even coat.
- Place the coated florets onto the prepared baking sheet. Lightly spray with olive oil to help them crisp up.
- Bake in the preheated oven for 25-30 minutes, turning halfway through, until the cauliflower is golden and crispy.
A tip from my kitchen: keep an eye on the cauliflower as it bakes. The aroma will tell you when it’s just right, much like how my abuela used to do with her tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International