Description
Crunchy, golden florets deliver a burst of garlic and nutty Parmesan in every bite. Lightly seasoned batter hugs each piece, while baking seals in crispiness—this side dish is vibrant, savory, and impossible to resist.
Ingredients
- 1 head cauliflower
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl whisk together flour, buttermilk, egg, garlic powder, salt, and pepper until smooth.
- Dip each cauliflower floret into the batter, allowing excess to drip off.
- Place the battered florets on the prepared baking sheet.
- In a separate bowl combine panko breadcrumbs and Parmesan cheese.
- Dredge each floret in the breadcrumb mixture, pressing gently to adhere.
- Arrange the coated florets in a single layer and brush lightly with olive oil.
- Bake for 20 to 25 minutes until golden brown and crispy, turning halfway through cooking.
- Remove from oven and sprinkle with chopped parsley before serving.
Notes
- For extra crispiness, use panko breadcrumbs.
- Serve immediately for the best texture.
- Adjust garlic and cheese levels to taste.
- This recipe can be air fried at 400°F for 15 minutes.