Parmesan Cauliflower Bites (Print Version)
Golden, crispy cauliflower bites coated in Parmesan with a keto-friendly twist and big flavor in every bite.
# Ingredients:
→ Vegetables
01 -
3 cups cauliflower florets, washed and thoroughly dried (about 1 small head of cauliflower)
→ Fats
02 -
2 tablespoons butter, melted
→ Dairy
03 -
½ cup Parmesan cheese, finely grated
→ Spices
04 -
1 teaspoon paprika
05 -
¼ teaspoon black pepper
# Steps:
01 -
Preheat oven to 425°F (220°C).
02 -
Toss cauliflower florets with melted butter in a large bowl. Ensure all pieces are coated; use a silicone pastry brush if necessary.
03 -
Combine Parmesan cheese, paprika, and black pepper; sprinkle over the butter-coated cauliflower.
04 -
Cover with a tight-fitting lid and gently toss to coat.
05 -
Arrange cauliflower in a single layer on a baking sheet sprayed to prevent sticking.
06 -
Bake for 20 minutes or until edges begin to crisp.
07 -
Enjoy hot from the oven!
08 -
Preheat air fryer to 390°F (200°C) for 3 minutes. Spray the crisper plate with olive oil and place cauliflower in a single layer. Lightly spray the florets with olive oil to promote crispiness.
09 -
Cook for about 20 minutes or until desired tenderness. Optionally, gently turn the pieces halfway through cooking.
# Notes:
01 -
Optional: Prepare cauliflower and breading 2-3 days in advance and bread just before baking.
02 -
Reheating: Best eaten fresh, but can be reheated in an air fryer or oven at 350°F (175°C) for 5-10 minutes. Avoid microwaving to prevent sogginess.