Time & Servings
- Prep time: 20 minutes
- Cook time: 25 minutes
- Servings: 4–6
🛒 Ingredients
- 1 medium cauliflower (cut into florets)
- 2 large eggs (beaten)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup seasoned breadcrumbs (panko works great)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & black pepper (to taste)
- 2 tbsp olive oil
👩🍳 Instructions
1. Prepare the cauliflower
- Bring a pot of salted water to a boil
- Add cauliflower florets and cook for 3–4 minutes (slightly tender)
- Drain and pat dry
2. Set up coating stations
- Bowl 1: beaten eggs
- Bowl 2: mix breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper
3. Coat the florets
- Dip each floret into the egg
- Roll in breadcrumb mixture, pressing gently
- Sprinkle or press mozzarella onto coated florets
4. Arrange for baking
- Place on a lined baking sheet
- Drizzle or brush with olive oil
5. Bake
- Bake at 425°F (220°C) for 20–25 minutes
- Flip halfway through
- Cook until golden and crispy
6. Serve
- Let cool slightly
- Serve warm with your favorite dip
💡 Tips
- Dry cauliflower well so coating sticks better
- Use panko breadcrumbs for extra crunch
- Add chili flakes for a spicy kick
- Great with marinara, ranch, or garlic aioli
🍽️ Optional Variations
- Air fryer: 400°F (200°C) for 12–15 minutes
- Low-carb: swap breadcrumbs for crushed pork rinds or almond flour
- Extra cheesy: mix cheese directly into coating