Parmesan Cauliflower Bites
Crisp, crunchy cauliflower bites that even the pickiest of eaters will love – perfect as an appetizer or after school snack!
When it comes to snacking, I’ll munch on anything – donuts, chips, almonds, cookies – you name it. And since I work from home and snack for pretty much every minute of every day, I just had to find a way to sneak in some veggie snacking, like these cauliflower bites.
Now I’m all for veggies but I can’t just snack on raw cauliflower. I could, but I’d really rather not. So instead, I did something bad. Like really, really, really bad.
I tossed them in a light Parmesan coating and deep fried them to absolute crisp perfection. And then I dipped them in Ranch. And then I devoured every last one of them. Seriously, even the pickiest of eaters will want to lick the plate clean!
At least I’m getting my daily serving of vegetables with these, right?
Parmesan Cauliflower Bites
Ingredients
- ½ cup vegetable oil
- 1 cup Panko*
- ¼ cup freshly grated Parmesan
- 1 tablespoon Emeril's Essence Creole Seasoning
- 4 cups cauliflower florets
- ½ cup all-purpose flour
- 2 large eggs, beaten
Instructions
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside.
- Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately.
Notes
Did you make this recipe?
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Mine turned out exactly like your picture…so delicious! For the person who had trouble keeping the breading on the veggies there is a simple solution. Always refrigerate after breading anything for a few hours. It works for all foods.
Oh, that’s so yummy!!! I can’t wait to try it.
This was awesome! I had never deep fried in oil before so I was nervous. In fact, I burned the first pot of oil. Second time around worked better.
I omitted the cheese and added onion powder, garlic powder, salt and pepper to the panko. I also sprinkled a bit of salt after they came out of the oil. I dipped in marinara to eat. So yummy! This is a keeper!
I think I will try this in my air fryer to cut down on calories!
I just made these and baked at 400 for 40 minutes. They are amazing! I also had to make my own Emerils Essence. These will definitely not last long. Thanks for the recipe!
Just made this for the 1st time. I did a shallow fry on half and baked half. Both are so good. My oldest daughter is so darn picky and she even liked it. We dipped them in a greek yogurt blue cheese dressing. This will be a monthly treat at my house.
these are amazing!! They came out so delicious! I used olive oil because that was all I had at the moment, they were perfect crispy on the outside and soft enough on the inside but not too mushy. I will try grape-seed oil next time!!
Let us know how you like it! So happy to hear it turned out great this time around already!
I love your rescipes, and will be making this amazing dish. Yummy!
Have you tried making with an air fryer?
I actually haven’t!
Love cauliflower receipts. They’ve taken it to a new level. I just got an air fryer. Do you think this receipe would work in one and save on clean up and maybe a few calories?
I actually have not tried this recipe in an air fryer so it’s hard to answer with certainty. But please do let me know how it turns out if you decide to give it a try! 🙂
I haven’t tried the Emeril’s Essence Creole Seasoning – will have to pick some up!
Is there a gluten free version of this recipe?
Nancy
Not at this time. Sorry!
Hello!
I am trying this tonight. Do you think it would also work with broccoli?
Thanks!
Yes!
I have made this several times and one time I was out of Panko, so keep this in mind because it really works in a pinch.
I would like to take this to my daughters house an hour a way. If you can’t reheat, would they be good room temperature?
You can pop these into the oven for a few minutes to crisp up.
Not normally a parm fan but everyone else is family is. I gave this a shot really not sure how it would go over. While I’m not a parm fan I am a cauliflower fan while the rest of the fam isn’t. Made this with reservations, and everyone loved it!! SO delicious! Thank you so much for sharing this recipe!
Great recipe .For sure a keeper .My husband is very picky .And for the most part will only eat a few veggies .He loved them. I made a few changes .I baked my at 350 used parchment paper and oil .Used Italian seasoned bread crumbs. (That all I had )garlic and cheese .flipped them when the bottoms got brown .I didn’t use fresh cheese .I didn’t have any on hand .But they still turned out wonderful .Cant wait to try the recipe with the Panko, Creole and fresh cheese .
Do you think they would turn out without the egg. If not is there another alternative? My son has to be on a low protein diet. Trying to find recipes is very hard.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
They look so Yummy that I just run to the shops and got all the ingredients. Just cant wait to make them. Hope they will work out as good as yours.
These look delicious! Thanks for sharing! I love cauliflower, but never know what to do with it besides putting it on my salads or pan frying it with olive oil. This has opened up a whole new world for me!