Crispy Garlic-Parmesan Cauliflower Bites..
For the cauliflower
-
1 large head cauliflower, cut into bite-size florets
-
1 cup all-purpose flour
-
1 cup milk (or water)
-
1 tsp garlic powder
-
1 tsp onion powder
-
½ tsp paprika
-
Salt & black pepper to taste
-
1 cup breadcrumbs (panko for extra crunch)
-
3–4 tbsp grated Parmesan cheese
-
2 tbsp olive oil or melted butter
For the creamy dip
-
½ cup mayonnaise
-
2 tbsp ketchup
-
1 tsp mustard
-
½ tsp garlic powder
-
Pinch paprika or chili flakes (optional)
👨🍳 Instructions
-
Preheat oven to 220°C (425°F). Line a baking tray with parchment paper.
-
Make batter: In a bowl, whisk flour, milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
-
Coat florets: Dip each cauliflower piece into the batter, letting excess drip off.
-
Add crunch: Roll in breadcrumbs mixed with Parmesan.
-
Arrange & drizzle: Place on tray and lightly drizzle or spray with oil.
-
Bake 20–25 minutes until golden and crispy, flipping halfway.
-
Optional extra crisp: Broil for 2–3 minutes at the end.
-
Prepare dip: Mix all dip ingredients in a small bowl.
-
Serve hot with the creamy sauce. 🔥
❓ Q & A
Q: Can I air-fry instead of baking?
A: Yes! Air fry at 200°C (400°F) for 12–15 minutes, shaking halfway.
Q: How do I make them extra crispy?
A: Use panko breadcrumbs and don’t overcrowd the tray. A light oil spray helps a lot.
Q: Can I make them spicy?
A: Add chili powder, cayenne, or hot sauce to the batter. 🌶️
Q: Are they gluten-free?
A: Use gluten-free flour and GF breadcrumbs.
Q: Can I store leftovers?
A: Yes, refrigerate up to 3 days. Reheat in oven or air fryer to restore crispiness (not microwave).
Q: Can I skip Parmesan?
A: Yes — they’ll still be crispy, just less cheesy.