Description
This Crispy Baked Cauliflower is golden, crunchy on the outside, and tender on the inside. With simple pantry ingredients and no frying, this recipe is a healthy and delicious snack, appetizer, or side dish. Perfect for weeknights or gatherings!
Ingredients
Scale
- 1 medium head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour (or almond flour for low-carb)
- 1/4 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup milk (or plant-based milk)
- 1 1/2 cups panko breadcrumbs (or crushed pork rinds for keto)
- Olive oil spray or drizzle
- Fresh parsley or lemon wedges, for garnish
Instructions
- Prepare the Cauliflower: Wash and dry the cauliflower well, then cut into even-sized florets.
- Mix the Batter: In a bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, pepper, and milk until smooth.
- Season the Breadcrumbs: In another bowl, mix panko breadcrumbs with a pinch of salt and optional parmesan cheese.
- Coat the Florets: Dip each cauliflower piece in the batter, shake off excess, then roll in the breadcrumb mixture until coated.
- Bake Until Crispy: Preheat oven to 425°F (220°C). Place coated florets on a parchment-lined baking sheet. Spray lightly with olive oil. Bake 25–30 minutes, flipping halfway, until golden brown and crispy.
- Serve: Let cool slightly and serve with your favorite dipping sauce such as ranch, buffalo, or garlic aioli.
Notes
For extra crispiness, avoid overcrowding the baking sheet. Make ahead by coating the florets and refrigerating up to 24 hours before baking. To reheat leftovers, place in an oven or air fryer to bring back crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 1/4 of recipe)
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg