Wash the cauliflower florets thoroughly and pat them dry with a clean towel.
Season the cauliflower florets generously with salt.
Step 2: Make the Coating Mixture
In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried parsley, onion powder, paprika, black pepper, and cayenne pepper (if using). Mix everything together well.
Step 3: Bind the Cauliflower
In another bowl, whisk together the eggs and milk or heavy cream.
Dip each cauliflower floret into the egg mixture, ensuring it is fully coated.
Transfer the coated florets to the breadcrumb mixture and toss gently to coat evenly.
Step 4: Bake the Cauliflower Bites
Arrange the coated cauliflower florets on the prepared baking sheet in a single layer, leaving some space between them to allow even browning.
Bake in the preheated oven for 20–25 minutes, or until the cauliflower is golden brown and crispy.
Flip the cauliflower halfway through baking to ensure even browning on all sides.
Step 5: Serve
Remove the cauliflower bites from the oven and let them cool for a few minutes.
Serve hot with ranch dressing, dipping sauce, or any other condiment you prefer.
Garnish with fresh parsley for added color and freshness.
Tips:
Low-Carb Option: This recipe is naturally low-carb and gluten-free, making it perfect for those following a keto or paleo diet.
Variations: You can add other seasonings like smoked paprika, cumin, or chili powder for extra flavor.
Storage: Leftover cauliflower bites can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer before serving.
