Easy Parmesan Cauliflower Bites
Crispy Parmesan cauliflower bites are made with 5 ingredients and no breadcrumbs. This easy, low-carb recipe is ready in just 30 minutes.
Servings 4 servings
Calories 119kcal
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.
Give the florets a little space on the pan so they roast and crisp rather than steam. If doubling the recipe, use two sheet pans.
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.
Video
Notes
Fresh cauliflower works best. Cut the florets into similar-sized pieces so they cook evenly. I don't recommend frozen cauliflower because the melted butter thickens and clumps when it hits the cold florets, making them difficult to coat evenly.
Parmesan cheese: Use finely grated, almost powdery Parmesan so it coats every nook and cranny. Freshly grated is best, but finely grated packaged Parmesan works too. Avoid shredded Parmesan, which tends to melt rather than form a fine, crispy coating.
Equipment: You can use a large, sealable plastic freezer bag instead of a bowl.
Reheating: Cauliflower bites are best eaten fresh, but you can crisp them up again in an air fryer or oven at 350°F for about 5-10 minutes or until hot. We do not recommend microwaving them to reheat because they will be soggy.
Make-Ahead Tips: Prepare cauliflower in advance and coat with Parmesan just before baking.
Nutrition
Calories: 119kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 273mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Calcium: 164mg | Iron: 0.5mg
