These Parmesan cauliflower bites are crispy, cheesy roasted cauliflower florets made with just 5 ingredients in 30 minutes. There’s no egg, flour, or breadcrumbs, and no need to dip and coat each piece individually.
Simply toss the cauliflower with melted butter and a seasoned Parmesan coating, then bake until tender with crisp, golden edges.
They’re naturally low-carb and gluten-free and make an easy vegetable side dish, snack, or party appetizer. You can also cook them in the air fryer.
Notes from my kitchen
These cauliflower bites have been a favorite in my kitchen for years. The ingredient list is short, the prep is easy, and they disappear almost as quickly as I can get them off the baking sheet.
I use a simple trick for coating the cauliflower. I toss everything in a container with a tight-fitting lid and give it a gentle shake. I used this technique at our stores because it’s quick and keeps the mess to a minimum.
And it works surprisingly well! Just check the florets afterward and fill in any nooks and crannies before roasting.
I happily serve them as a vegetable side dish with dinner, but they really shine at parties. Crispy Parmesan cauliflower bites fit right in alongside wings and all the other finger foods, including my green bean fries, which have a similar cheesy coating.
Marjory
Ingredients
Here's what you'll need to make this Parmesan cauliflower bites recipe:
Of special note:
- Cauliflower Florets - Use fresh cauliflower florets. In a pinch, pick up a bag of pre-cut florets from the produce section. Make sure the cauliflower is completely dry after washing so the butter and Parmesan coating will stick. I don't recommend frozen cauliflower because the melted butter thickens and clumps when it hits the frozen florets instead of coating them evenly.
- Melted butter helps the Parmesan mixture cling to the cauliflower and adds flavor. You can replace up to half of the butter with olive oil, if desired. I recommend keeping at least some butter for the best flavor.
- Parmesan cheese - Finely grated, almost powdery Parmesan works best because it gets into every nook of the cauliflower. Freshly grated Parmesan is my first choice, but finely grated packaged Parmesan will work in a pinch. Avoid shredded Parmesan; the larger pieces tend to melt rather than create a fine, crispy coating.
Note: Salt is intentionally left out because Parmesan cheese provides plenty of salty flavor.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
How to make Parmesan cauliflower bites
This easy toss-and-bake method coats the cauliflower quickly without dipping each floret individually. A large sealable plastic bag works too.
Add everything to a container
Toss the cauliflower with melted butter, then sprinkle the finely grated Parmesan, paprika, and black pepper over the florets.
Cover and shake
Cover the container and gently shake to coat. Check the florets and fill in any bare spots with the Parmesan mixture.
Bake until crispy
Arrange the cauliflower in a single layer on a baking sheet and bake until tender and the Parmesan coating is golden and crispy.
Variations
- Use a different type of hard cheese, like Asiago or Romano.
- Use nutritional yeast and dairy-free butter for a vegan version.
- Add whole wheat panko breadcrumbs for a crunchier coating, similar to the one I use for Parmesan chicken nuggets.
FAQ
Yes. Prepare the cauliflower as directed, then air fry in a single layer at 390°F for about 20 minutes, or until tender and crispy. Turn the florets halfway through if needed. See the recipe card below for complete air fryer instructions.
I recommend using fresh cauliflower for this recipe. When melted butter hits frozen cauliflower, it quickly thickens and clumps instead of evenly coating the florets. Fresh, thoroughly dried cauliflower gives the Parmesan coating the best chance to stick and crisp.
They're best served fresh and crispy from the oven. To get a head start, cut and wash the cauliflower up to 2-3 days ahead and store it in the refrigerator. Make sure the florets are completely dry before coating and baking.
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📋 Recipe
Easy Parmesan Cauliflower Bites
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Ingredients
- 3-4 cups cauliflower florets washed and thoroughly dried; about 1 small head of cauliflower (Don't use frozen; see notes)
- 2 Tablespoons butter, unsalted melted (Up to half the butter can be replaced with olive oil)
- ½ cup Parmesan cheese finely grated (Don't use shredded cheese; see notes)
- 1 teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees °F.
- Toss cauliflower florets with melted butter in a large bowl. Check for pieces that are not coated with butter and toss again or use a silicone pastry brush to fill in those spots.
- Combine Parmesan cheese, paprika and pepper and sprinkle over the butter-coated cauliflower florets that are still in the large bowl.
- Cover with a tight-fitting lid. Gently toss to coat.
- Arrange cauliflower in a single layer on a baking sheet sprayed to prevent sticking.
- Bake for 20 minutes or until tender and the edges begin to crisp. They're best straight from the oven. Salt to taste, if necessary.
Air Fryer Instructions
- Preheat air fryer to 390 °F for 3 minutes.
- Spray the crisper plate with olive oil, if necessary, and place cauliflower in a single layer. Lightly spray the florets with olive oil to help them crisp up.
- Cook for about 20 minutes or until tender and to the desired crispiness. You can gently turn the pieces over with a rubber-tipped spatula halfway through, but it's not necessary.
Notes
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Nutrition
Kevin says
Have you tried other seasonings, such as, italian, garlic salt, steak seasoning, etc. Would love to hear about variations.
Brenda says
These were great. Mine took 12 minutes in my air fryer. May have to try them with mushrooms next. Thanks for sharing.
Marjory Pilley says
I'm so glad you enjoyed them!
Barb says
Can you freeze these and heat from frozen?
Marjory Pilley says
You should be able to prep, but not cook, and then freeze. At that point you can cook from frozen. I have not tried it with this specific recipe though. I'd love to know if you do and how it works out! Thanks for your question.
Brenda Marshall says
Can you use breadcrumbs also?
Marjory Pilley says
Yes you could!
Krista Goben says
I want to try this with some beer battered cod which needs to cook at 475* for 18 mins. Can I cook the cauliflower first and throw it back in to warm back up near the end? I don’t want the cauliflower soggy!
Marjory Pilley says
I think that would work! Enjoy!
Lynda says
Can you prep in advance?
Marjory Pilley says
You can definitely prepare the breading first with no problem at all. You can probably prep, but not cook the cauliflower a day in advance. You might find that some breading starts flecks off before you bake it, so prepare for that. I have not prepped it all the way, so would love to know how it works out!
Kiona says
I wonder if I could do this recipe with mushrooms?
Marjory Pilley says
Sounds like a yummy thing to try!