1 large head of cauliflower, cut into bite sized florets
2 large eggs, beaten
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat. Wash the cauliflower head thoroughly and cut it into uniform florets, ensuring they are small enough to be eaten in one or two bites. Pat the florets completely dry with a clean kitchen towel to ensure the coating sticks properly.
In a medium bowl, whisk the eggs until they are smooth and well combined. In a separate shallow bowl or a wide plate, mix the Panko breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Stir the dry ingredients well so the spices are evenly distributed throughout the breadcrumbs.
Work in small batches by dipping several cauliflower florets into the beaten eggs, ensuring they are fully coated. Lift them out and let any excess egg drip off, then toss them into the breadcrumb mixture. Press the crumbs onto the cauliflower gently with your fingers to make sure every nook and cranny is covered in the crispy topping.
Place the coated cauliflower bites on the prepared baking sheet in a single layer, making sure they are not touching each other. Drizzle the olive oil lightly over the top or use an oil sprayer for even coverage. Bake in the center of the oven for 20 to 25 minutes, flipping the bites halfway through the cooking time until they are golden brown and tender when pierced with a fork.
Remove the tray from the oven and let the bites cool for just a minute so they stay crispy. Sprinkle with fresh chopped parsley for a pop of Christmas green color. Serve them warm with your favorite dipping sauce while the cheese is still toasted and fragrant.
