Parmesan Cauliflower Bites
Ingredients:
1 medium head of cauliflower (about 1 to 1.5 pounds), cut into bite-sized florets
1 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
Freshly ground black pepper, to taste
Optional: ½ teaspoon paprika or cayenne pepper for added heat
Instructions:
Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper for easier cleanup.
Prep the cauliflower: Wash and dry the cauliflower thoroughly. Cut it into uniform bite-sized florets for even roasting.
Season: In a large mixing bowl, combine olive oil, garlic powder, salt, pepper, and any optional spices like paprika or cayenne.
Coat the florets: Toss the cauliflower florets in the seasoning mixture until each piece is well coated.
Add cheese: Sprinkle the Parmesan over the seasoned florets and toss again to ensure every piece is generously coated.
Bake: Spread the cauliflower out in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy.
Serve: Let the bites cool slightly, then serve warm—great on their own or with your favorite dipping sauce.
Notes:
For added texture, mix in a handful of toasted breadcrumbs with the cheese.
These bites are best fresh but can be stored in the fridge for up to 3 days. Reheat in the oven to bring back crispiness.
To make ahead, coat the florets and freeze them unbaked. Bake straight from frozen, adding a few extra minutes to the cooking time.