I perfected my Roasted Cauliflower Bites recipe with a garlic Parmesan breading that bakes in the oven instead of being fried, and I’m excited to share the simple trick that makes it a weeknight favorite.

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I never expected a vegetable to steal the show, but this Roasted Garlic Parmesan Cauliflower does. Crisp on the outside and soft inside, every bite hits with roasted garlic and that salty Parmesan kick that makes you keep going back for more.

I bake them instead of frying so they feel lighter, yet somehow still totally irresistible. If you like Roasted Cauliflower Bites or just want a side that looks impressive but takes almost no ego to make, give this a try.

Fair warning, you may tell yourself you will share, and then not.

Ingredients

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cauliflower: high in fiber and vitamin C, low calorie and filling when roasted.
roasted garlic: sweet mellow garlic flavor adds depth, offers antioxidants and vitamins.
Parmesan cheese: salty nutty umami, adds protein and calcium, not overly sweet.
panko breadcrumbs: make crust crispy and light, mostly carbs, little fiber.
extra virgin olive oil: healthy fats for browning, heart friendly but calorie dense.
eggs: bind the coating, add protein and richness, simple pantry staple.
parsley: fresh herb adds brightness, small vitamin boost and color to finish.
lemon wedges: brightens flavors with citrus acidity, adds a zesty finish if wanted.

Ingredient Quantities

1 medium head cauliflower about 1.5 to 2 lbs

3 tablespoons extra virgin olive oil, divided

4 cloves roasted garlic, mashed

1/2 cup all purpose flour

2 tablespoons cornstarch

2 large eggs, beaten

2 tablespoons milk

1 cup panko breadcrumbs

3/4 cup finely grated Parmesan cheese, plus extra for sprinkling

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges for serving, optional

How to Make this

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1. Preheat oven to 425°F and line a baking sheet with parchment paper or foil; set a wire rack on the sheet if you have one for extra crispiness. Trim cauliflower into bite sized florets and toss with 1 tablespoon of the olive oil, the 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. In a medium bowl whisk together 1/2 cup all purpose flour and 2 tablespoons cornstarch until smooth. This helps the coating stick and get extra crispy.

3. In another bowl beat 2 large eggs with 2 tablespoons milk, add the 4 cloves roasted garlic mashed, and 1 tablespoon olive oil; whisk until combined.

4. In a third shallow bowl mix 1 cup panko breadcrumbs with 3/4 cup finely grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning and 1/2 teaspoon smoked paprika. Taste the mix and adjust a little if you want more garlic or spice.

5. One by one dredge each cauliflower floret in the flour mixture, shake off the excess, then dip into the egg and roasted garlic mixture, and finally press into the panko Parmesan mix so each piece is well coated. Place coated florets on the prepared rack or sheet.

6. Drizzle the remaining 1 tablespoon olive oil over the coated florets or lightly spray them with oil; this helps them brown in the oven. Don’t crowd the pan or they steam instead of crisp.

7. Bake at 425°F for 20 to 25 minutes, flipping once halfway through, until the cauliflower is golden brown and crispy. If you want extra color, broil 1 to 2 minutes at the end but watch it closely so it doesn’t burn.

8. Remove from the oven and immediately sprinkle with a little extra grated Parmesan so it melts into the crust.

9. Garnish with 2 tablespoons chopped fresh parsley, serve hot with lemon wedges on the side for squeezing. These are best eaten right away, they lose crunch if they sit too long.

Equipment Needed

1. Oven (preheat to 425°F)
2. Baking sheet lined with parchment paper or foil plus a wire rack
3. Chef’s knife and cutting board for trimming the cauliflower
4. Three mixing bowls (flour, egg, panko)
5. Whisk
6. Measuring cups and spoons
7. Box grater or microplane for the Parmesan
8. Tongs or a fork for dredging and placing florets
9. Pastry brush or oil mister to drizzle/spray oil
10. Oven mitts and a spatula for flipping and removing pans

FAQ

Q: Can I make this in an air fryer? A: Yes, totally. Preheat to 380 F, arrange florets in a single layer, spray or brush with a little oil and air fry 12 to 18 minutes shaking once until golden and crisp, times vary by fryer size so watch them. You'll get extra crispness compared to baking, but dont overcrowd the basket.

Q: How should I roast the garlic called for in the recipe? A: Cut the top off a head, drizzle 1 tablespoon olive oil, wrap in foil and roast at 400 F for 35 to 45 minutes until soft and caramelized, then squeeze out and mash. If you're in a hurry you can roast cloves on a sheet for 20 to 25 minutes but whole head gives the best mellow flavor.

Q: Can I make this gluten free? A: Yes, swap the all purpose flour for a 1:1 gluten free flour and use gluten free panko or crushed gluten free crackers instead of regular panko. Texture might be a bit different but still delicious.

Q: How do I get the coating to stick and stay crispy? A: Dry the florets well so the flour sticks, press the flour mix on, dip in the egg + milk, then press the panko-Parmesan firmly so it adheres. Chill 10 minutes if you have time, and brush or spray with olive oil before baking at 425 F to brown. Dont skip flipping once during bake for even crisping.

Q: How long can I store leftovers and what's the best way to reheat? A: Store airtight in the fridge for 3 to 4 days. Reheat in a 375 to 400 F oven or air fryer until warmed and crisp, about 8 to 12 minutes; microwave makes them soggy so avoid that if you want crunch.

Q: Can I use fresh garlic instead of roasted garlic? A: You can, but raw garlic is much sharper. Mince and lightly saute in a little oil to mellow it before mixing in, or reduce the amount so it doesnt overpower the Parmesan flavor.

Roasted Garlic Parmesan Cauliflower Recipe Substitutions and Variations

Cauliflower (1 medium head): swap with broccoli florets (about 1.5 to 2 lbs) for a similar roast and texture, or use cauliflower “steaks” if you wanna a fancier presentation.
Eggs (2 large, beaten): for a vegan binder use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min) or 1/4 cup aquafaba to mimic the egg wash.
Panko breadcrumbs (1 cup): replace with crushed cornflakes, crushed pretzels, or regular breadcrumbs; gluten free panko works too if you need GF, and toasting them first adds extra crunch.
Parmesan (3/4 cup): swap with Pecorino Romano for a saltier sharp bite, or use 1/2 cup nutritional yeast plus a pinch of salt for a dairy free cheesy flavor.

Pro Tips

– Pat the florets bone dry before you coat them, seriously. Any surface moisture makes the crumbs slide off or steam them in the oven so they wont get as crispy.

– Lightly toast the panko with a drizzle of olive oil and a pinch of salt in a skillet until it smells nutty, then let it cool and mix with the Parmesan. It gives way more color and crunch than using it straight from the bag.

– Press the crumb mixture onto each piece so it really sticks, and if you want extra crunch do a quick second dip: very light flour dust, then egg, then crumbs again. It looks extra thick but holds up much better, especially if youre serving with dip.

– You can prep ahead by coating the florets, freezing them in a single layer until solid, then bagging them. Bake from frozen, add 5 to 8 minutes to the time and watch for color.

Roasted Garlic Parmesan Cauliflower Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected my Roasted Cauliflower Bites recipe with a garlic Parmesan breading that bakes in the oven instead of being fried, and I'm excited to share the simple trick that makes it a weeknight favorite.

Servings

servings

Calories

425

kcal

Equipment: 1. Oven (preheat to 425°F)
2. Baking sheet lined with parchment paper or foil plus a wire rack
3. Chef’s knife and cutting board for trimming the cauliflower
4. Three mixing bowls (flour, egg, panko)
5. Whisk
6. Measuring cups and spoons
7. Box grater or microplane for the Parmesan
8. Tongs or a fork for dredging and placing florets
9. Pastry brush or oil mister to drizzle/spray oil
10. Oven mitts and a spatula for flipping and removing pans

Ingredients

1 medium head cauliflower about 1.5 to 2 lbs
3 tablespoons extra virgin olive oil, divided
4 cloves roasted garlic, mashed
1/2 cup all purpose flour
2 tablespoons cornstarch
2 large eggs, beaten
2 tablespoons milk
1 cup panko breadcrumbs
3/4 cup finely grated Parmesan cheese, plus extra for sprinkling
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges for serving, optional

Directions

Preheat oven to 425°F and line a baking sheet with parchment paper or foil; set a wire rack on the sheet if you have one for extra crispiness. Trim cauliflower into bite sized florets and toss with 1 tablespoon of the olive oil, the 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
In a medium bowl whisk together 1/2 cup all purpose flour and 2 tablespoons cornstarch until smooth. This helps the coating stick and get extra crispy.
In another bowl beat 2 large eggs with 2 tablespoons milk, add the 4 cloves roasted garlic mashed, and 1 tablespoon olive oil; whisk until combined.
In a third shallow bowl mix 1 cup panko breadcrumbs with 3/4 cup finely grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning and 1/2 teaspoon smoked paprika. Taste the mix and adjust a little if you want more garlic or spice.
One by one dredge each cauliflower floret in the flour mixture, shake off the excess, then dip into the egg and roasted garlic mixture, and finally press into the panko Parmesan mix so each piece is well coated. Place coated florets on the prepared rack or sheet.
Drizzle the remaining 1 tablespoon olive oil over the coated florets or lightly spray them with oil; this helps them brown in the oven. Don’t crowd the pan or they steam instead of crisp.
Bake at 425°F for 20 to 25 minutes, flipping once halfway through, until the cauliflower is golden brown and crispy. If you want extra color, broil 1 to 2 minutes at the end but watch it closely so it doesn’t burn.
Remove from the oven and immediately sprinkle with a little extra grated Parmesan so it melts into the crust.
Garnish with 2 tablespoons chopped fresh parsley, serve hot with lemon wedges on the side for squeezing. These are best eaten right away, they lose crunch if they sit too long.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.