1 large head of cauliflower, cut into bite-sized florets
1/2 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons olive oil
Fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure a crispy bottom for your cauliflower bites. Wash the cauliflower head and pat it thoroughly dry with a kitchen towel, as any excess moisture will steam the vegetable rather than roasting it to a crisp.
In a medium bowl, whisk the eggs until they are smooth and well combined. In a separate wide, shallow bowl, mix together the Panko breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Stir the dry ingredients well so the spices and cheese are evenly distributed throughout the breadcrumbs.
Dip each cauliflower floret into the beaten eggs, ensuring it is fully submerged and coated. Lift it out and let any excess egg drip off before placing it into the Parmesan and breadcrumb mixture. Press the crumbs firmly onto the cauliflower so every nook and cranny is covered in the savory coating.
Place the coated florets onto the prepared baking sheet in a single layer, making sure to leave space between each piece for air to circulate. Drizzle the tops lightly with olive oil to help the breadcrumbs turn a beautiful golden brown. Bake for 20 to 25 minutes, or until the cauliflower is tender and the exterior is golden and crunchy.
Remove the tray from the oven and let the bites cool for just a minute or two. Sprinkle with fresh chopped parsley for a festive green touch that looks beautiful on a Christmas table. Serve immediately while they are at their maximum crispness.
