Crispy Parmesan Cauliflower Bites

Parmesan Cauliflower Bites
First up for my new snacking recipes for the Big Game (the NFL football playoffs) are these tasty little crispy parmesan cauliflower bites; aka crispy cauliflower popcorn! I had been seeing this recipe all over pinterest for a long time with the source being Damn Delicious and I had just been itching to try it. The recipe is super simple, you just cut the cauliflower into florets, dip them in egg followed by a mixture of panko breadcrumbs, parmesan and creole seasoning before frying them until golden brown and crispy. Normally I do not do a lot of deep frying but since I was frying a healthy vegetable I figured it would even out, though I am sure that you could also bake them if you wanted to. I have to say that these crispy parmesan cauliflower bites are amazingly good, super addictive, my new favourite snack and perfect for the Big Game!

Parmesan Cauliflower Bites
As you can see by the various different photos I have already made this crispy cauliflower popcorn a few times and I will continue to make it many more times!

Parmesan Cauliflower Bites
Say goodbye microwave popcorn, there is a new king in town!

Parmesan Cauliflower Bites
These crispy parmesan cauliflower bites are amazing all by themselves but you can also dip them in sauces like ranch dressing, etc.

Parmesan Cauliflower Bites
Crispy Parmesan Cauliflower Bites

Crispy Parmesan Cauliflower Bites

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Crispy bite sized pieces of tender cauliflower coated in a panko and parmesan crust seasoned with a creole/cajun spice mix that is so addictive that you will never reach for that bag of microwave popcorn again!

ingredients
  • 1 large cauliflower, cut into bite sized florets
  • 1/2 cup flour (gluten-free for gluten-free)
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs (gluten-free for gluten-free)
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon creole seasoning
  • oil for frying
directions
  1. Working in batches dredge the cauliflower florets in the flour, dip into the eggs, and coat in the mixture of the breadcrumbs, parmesan and creole seasoning before frying them in oil heated to medium-high (~350F/180C) until golden brown and setting them aside on paper towels to drain.
  2. Enjoy warm by itself or with your favourite dipping sauce.
Nutrition Facts: Calories 337, Fat 13.8g (Saturated 3.9g, Trans 0), Cholesterol 92mg, Sodium 346mg, Carbs 34g (Fiber 5g, Sugars 4g), Protein 15g
Nutrition by: Nutritional facts powered by Edamam

36 comments:

Katrina @ Warm Vanilla Sugar said...

Oh wow!! Definitely my kind of snack food. These little bites sound delicious!

brandi said...

woah - these look so good! what a fun and different way to serve veggies at a get together!

Aimee Shugarman said...

I've seen these too, and have been wanting to try them!! Looks delicious :)

Vijay said...

Nice to see you back Kevin! We missed you! I would totally keep a whole bowl of these to myself for the Super Bowl!

Sam said...

yummy :)) this looks amazing!

Emma Coombes said...

Wherever have you been? I've been worried about you. Glad to see that you are back. Don't forget your adoring fans. We need you. :)

Kate @ Babaganosh.org said...

Those look so good. I just cooked a cauliflower literally 10 minutes ago and I was going to do something else with it... and now I am sad that I can't make these bites from it because deep frying cooked cauliflower will probably end up with bites that are too mushy. Oh well, next time!

Ilona K. said...

If its cauliflower and Parmesan I'm in. I love this combination:)

Ashley @ Quarter Life (Crisis) Cuisine said...

Eee! These look INCREDIBLE! I think perhaps even my cauliflower-hating fiancé might try them :)

dsintilas said...

Yummy!!! love cauliflower and love cheese got to try these, so glad to ge this, you've been gone awhile, hope all's well...

Kelly Senyei | Just a Taste said...

These look spectacular, Kevin! I am obsessed with cauliflower and can't wait to try these little bites. Yum!

Trish @ Well Worn Fork said...

I could put a serious dent in a bowl full of these!

Anonymous said...

I agree I was worried where you were. I'm sooooo happy that you are back posting your delish recipes again!

Suzy @ The Mediterranean Dish said...

These are the perfect little crunchy bites, Kevin! I was so excited to see your e-mail with a new recipe this morning. Welcome back! I wish you well.

Anonymous said...

I'm going to have to weight in too -- these look delicious and more importantly -- glad to see you back posting recipes. I've been concerned, as well. Thanks for the new post!

Anonymous said...

I just posted but forgot to ask. If you do bake them instead of frying, what temp & how long? Thanks a bunch.

Kevin Lynch said...

Anonymous: Place them in a single layer on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 15-20 minutes. Enjoy!

md said...

Ah; this will be happening with the cauliflower I bought yesterday...!

A few days ago I grinned when I spotted one of your recipes on Pinterest by what I think of as your signature baguette crouton, and here you are back right on schedule!

Gaby said...

I can't wait to make this, I'm absolutely in love with this recipe!

sommer @aspicyperspective said...

These cauliflower bites look amazing Kevin! I could probably eat a couple hundred of them!

cooksandra said...

Wondered where you have been. So happy to see you again. Yummers.

Joanne said...

I will definitely be making these for the superbowl and for weeks and weeks after! They look so good!

Sarah Bleier said...

I agree with being glad to see you back. Hopefully you were too busy with only fun and exciting things like an extended vacation!

Anonymous said...

I'm going to make these using gluten-free flour and g-f panko bread crumbs. Thanks Kevin!

Clair said...

This is brilliant! I've been looking for a way to make the kids eat more vegetables. I'm sure they'll finish a whole batch of this in no time. Thanks for the idea and recipe.

Anonymous said...

these look delicious!
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Anonymous said...

I cooked these with the baking method and they turned out great. It's a good way to sneak veggies into kids because it just tastes like cheese. I couldn't get them coated as nicely as in the photos, but I think that just takes practice.

Southern FATTY said...

I’ve been trying to include more cauliflower in my meals lately. Perfect way to edge it towards the comfort food that I am used to. Bravo!

Jack Yeager said...

tried these using chipotle panko crumbs and couldn't hardly wait for them to cool before popping in my mouth. so delicious. thanks Kevin.

Anonymous said...

My little sister hates vegetables, but she loves it when I make these.

Anonymous said...

Looks yummy and easy to make! I am definitely going to try this. I really love cauliflower and I'm looking for other ways of cooking it besides oven roasting it. So thank you so much for sharing this recipe :)
P.S. You might want to edit instruction #1. You mistyped flour as flower :)

Linda Helman said...

I'm not a big fan of Creole seasoning. Have you made these with any other spice blends? I'll probably try the Greek blend, but does anyone have other suggestions?

Nancie said...

Good Heavens - these look great! Am frying some shrimp this weekend (so will have the fryer with lots of oil in it ready to go) - sounds like a perfect time to try this recipe as well (cauliflower first, so as not to have it tasting shrimpy). Thanks for the inspiration!

Kevin Lynch said...

Linda Helman: Italian or Greek would be nice I could also go for an Indian style curry powder!

Condoleeza said...

These were awesome. A bit labor-intensive but worth the effort. I made some modifications. Instead of creole seasoning I used some a Mediterranean herb mix I had and also added lots of garlic powder to the flour. I used Tzatsiki sauce that I had in the fridge and it was a perfect accompaniment. I used grapeseed oil to fry them which is a great oil to use for higher heat. I kept them warm in the oven while I finished frying up the whole batch. Thanks for the recipe.

Kevin Lynch said...

Condoleeza: Love the Greek take on these! Yum!

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