Crispy Parmesan Cauliflower Bites (Print)

Crispy cauliflower tossed in Parmesan and spices. Low-carb, party-ready, packed with flavor.

# Components:

→ Vegetables

01 - 3 cups cauliflower florets, washed and thoroughly dried (from 1 small head)

→ Fats

02 - 2 tablespoons unsalted butter, melted

→ Dairy

03 - 1/2 cup Parmesan cheese, finely grated

→ Spices

04 - 1 teaspoon paprika
05 - 1/4 teaspoon ground black pepper

# Method:

01 - Set oven temperature to 425°F and allow to fully preheat.
02 - Place cauliflower florets in a large bowl. Drizzle with melted butter and toss thoroughly to ensure each piece is evenly coated. Use a silicone pastry brush if needed.
03 - In a separate bowl, mix Parmesan cheese, paprika, and black pepper. Sprinkle this mixture over the buttered cauliflower. Cover the bowl with a lid and shake gently, or toss until all florets are evenly coated.
04 - Lightly coat a baking sheet with nonstick spray. Spread cauliflower in a single, even layer to ensure optimal crisping.
05 - Transfer baking sheet to oven and bake for 20 minutes or until cauliflower edges become golden and crisp.
06 - Remove from oven and serve immediately while hot for best texture.
07 - Preheat air fryer to 390°F for 3 minutes. Spray crisper plate with olive oil. Place cauliflower in a single layer and mist lightly with olive oil. Cook for approximately 20 minutes, turning once halfway, until edges are golden and crisp.

# Expert Advice:

01 -
  • Easily made with just five real ingredients
  • Perfect for those who are gluten-free or following keto diets
  • Ready in about thirty minutes with minimal fuss
  • Baked not fried so they stay light while still crispy
02 -
  • Low in carbs and gluten-free so everybody can enjoy
  • High in protein and fiber thanks to the cauliflower and cheese
  • Quick snack that satisfies those cheesy comfort food cravings
03 -
  • Be generous with the Parmesan so you get those big golden bits on every floret
  • If using the air fryer shake the basket halfway through for even browning
  • Serve with fresh lemon wedges for a bright contrast to the rich cheese
  • My best batches always come from careful drying and even cheese distribution

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