Crispy baked cauliflower recipe!

Crispy Baked Cauliflower

This crispy baked cauliflower is the perfect healthier alternative to fried snacks—crunchy on the outside, tender on the inside, and packed with flavor. It makes a great side dish, appetizer, or even a main when paired with a dipping sauce. Best of all? No deep frying required!

Ingredients:

For the Cauliflower:

• 1 medium head cauliflower, cut into bite-size florets

• 1 cup all-purpose flour (or gluten-free flour)

• 1 cup panko breadcrumbs (for maximum crunch)

• 1/2 cup grated Parmesan cheese (optional but AMAZING)

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 large eggs, beaten (or milk for egg-free option)

• 2–3 tbsp olive oil (drizzle)

Optional Dips:

• Ranch

• Garlic aioli

• Sweet chili sauce

• Buffalo sauce

Instructions:

1. Preheat the oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prep the Cauliflower

Cut the cauliflower into small, even florets so they cook evenly. Rinse and dry thoroughly.

3. Set Up Coating Stations

Prepare three bowls:

• Bowl 1: Flour

• Bowl 2: Beaten eggs

• Bowl 3: Panko breadcrumbs + Parmesan + garlic powder + paprika + onion powder + salt + pepper

Mix the breadcrumb bowl well.

4. Coat the Cauliflower

Working in batches:

1. Dip each floret into the flour (shake off excess)

2. Dip into the egg

3. Coat thoroughly in the breadcrumb mixture

Place coated florets on the prepared baking sheet.

5. Add Olive Oil

Drizzle the cauliflower lightly with olive oil OR spray generously with cooking spray for extra crispiness.

6. Bake

Bake for 25–30 minutes, flipping halfway through.
They should be golden brown, crispy, and tender inside.

7. Serve

Serve hot with your favorite dipping sauce!

Q&A

Q: Can I make this recipe gluten-free?
A: Yes! Use gluten-free flour and gluten-free panko—they crisp up just as well.

Q: Can I make it vegan?
A: Absolutely. Replace the eggs with:

• 1 cup plant milk mixed with 1 tbsp cornstarch
  This will still help the coating stick.

Q: How do I make them extra crispy?
A:

• Use panko instead of regular breadcrumbs

• Don’t overcrowd the baking sheet

• Bake on a wire rack if you have one

• Bake at a high temperature (425°F)

Q: Can I air-fry these instead of baking?
A: Yes! Air fry at 400°F (200°C) for 12–15 minutes, shaking halfway.

Q: Can I use frozen cauliflower?
A: Frozen works, but thaw and dry well first to prevent sogginess.

Tips for Success

• Dry the cauliflower fully before breading for maximum crunch.

• Don’t skip the oil—even a light spray helps with browning.

• Cut evenly sized pieces so they cook at the same rate.

• Add a sprinkle of fresh parsley, lemon zest, or extra Parmesan before serving for a flavor boost.

Optional Flavor Variations

Buffalo Cauliflower:
Toss the baked florets in buffalo sauce and broil 2 minutes.

Garlic Parmesan:
Add extra garlic powder + toss hot florets in melted butter and Parmesan.

Spicy Cajun:
Add 1 tsp Cajun seasoning to the breadcrumbs.

Everything Bagel Cauliflower:
Replace seasonings with 1–2 tbsp everything bagel seasoning.