Ingredients
Scale
- 1 medium head of cauliflower
- 2 large eggs
- ¾ cup grated parmesan cheese
- ½ cup breadcrumbs (or almond flour for a keto option)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- Salt to taste
- Olive oil or avocado oil for drizzling
Instructions
- Preheat oven to 425°F (or air fryer to 400°F).
- Chop cauliflower into bite-sized florets.
- Set up three bowls: 1) whisked eggs, 2) dry mixture of parmesan, breadcrumbs, and spices, 3) a clean plate for staging.
- Dip each floret in the egg mixture, then coat in the dry mixture, pressing gently to stick.
- Arrange the coated florets on a parchment-lined baking sheet (or in the air fryer basket in a single layer).
- Bake for 22–25 minutes, flipping halfway through, until golden brown and crispy.
- Serve with your favorite dipping sauces and enjoy!
Notes
For extra crunch, double coat the cauliflower. Use a mix of parmesan and shredded cheddar or pecorino for more cheese flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg