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!
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!
Say goodbye microwave popcorn, there is a new king in town!
These crispy parmesan cauliflower bites are amazing all by themselves but you can also dip them in sauces like ranch dressing, etc.
Crispy Parmesan Cauliflower Bites
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
- 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.
- Enjoy warm by itself or with your favourite dipping sauce.
Crispy Honey Lemon Cauliflower on Chili and Garlic Stir Fried Zoodles
Roasted Cauliflower Buffalo ‘Chicken Wings’
Roasted Cauliflower ‘Chicken Satay Wings’ with Spicy Peanut Dipping Sauce
Crispy Baked Avocado Fries
Crispy Baked Onion Rings
Cheesy Buffalo Mushroom Poppers
Sticky Honey Sriracha Chicken Bites
Crispy Baked Coconut Chicken Bites
Oh wow!! Definitely my kind of snack food. These little bites sound delicious!
woah – these look so good! what a fun and different way to serve veggies at a get together!
I've seen these too, and have been wanting to try them!! Looks delicious 🙂
Nice to see you back Kevin! We missed you! I would totally keep a whole bowl of these to myself for the Super Bowl!
yummy :)) this looks amazing!
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. 🙂
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!
If its cauliflower and Parmesan I'm in. I love this combination:)
Eee! These look INCREDIBLE! I think perhaps even my cauliflower-hating fiancé might try them 🙂
Yummy!!! love cauliflower and love cheese got to try these, so glad to ge this, you've been gone awhile, hope all's well…
These look spectacular, Kevin! I am obsessed with cauliflower and can't wait to try these little bites. Yum!
I could put a serious dent in a bowl full of these!
I agree I was worried where you were. I'm sooooo happy that you are back posting your delish recipes again!
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.
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!
I just posted but forgot to ask. If you do bake them instead of frying, what temp & how long? Thanks a bunch.
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!
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!
I can't wait to make this, I'm absolutely in love with this recipe!
These cauliflower bites look amazing Kevin! I could probably eat a couple hundred of them!
Wondered where you have been. So happy to see you again. Yummers.
I will definitely be making these for the superbowl and for weeks and weeks after! They look so good!
I agree with being glad to see you back. Hopefully you were too busy with only fun and exciting things like an extended vacation!
I'm going to make these using gluten-free flour and g-f panko bread crumbs. Thanks Kevin!
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.
these look delicious!
http://trulyaddia.wordpress.com/
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.
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!
tried these using chipotle panko crumbs and couldn't hardly wait for them to cool before popping in my mouth. so delicious. thanks Kevin.
My little sister hates vegetables, but she loves it when I make these.
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 🙂
Kevin, I have been making these for years, although without the Creole seasoning. My grandmother used to dry them. I bake them and the last 5 minutes spray with olive oil and this gives them that familiar crunch – basically oven baked. Healthy New Year, Peter
Thank you for posting a comment regarding the non-creole version! My husband won’t eat spicy foods!
How big of a "bite" do you make and how many are in a serving????
Oh!!!!
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?
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!
Linda Helman: Italian or Greek would be nice I could also go for an Indian style curry powder!
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.
Condoleeza: Love the Greek take on these! Yum!
KEVIN,I love that you are willing to try almost any ethnic recipe that comes your way, but as a Middle-Easterner, I must correct you in your spelling and probably pronunciation of a dish that has become universal: babaghanouj and not babaghanoush as you refer to it. You obviously do not have any Middle Eastern friends to correct you so consider me one of your new friends.
Hello again. How long would it take to bake them and on what centigrade degree. Thank you.
Judy Goldin: 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!
Greetings from Greece! Happy New Year. Thanks for this delicious & healthy recipe!
Baked these addictive morsels for Christmas Eve "meze" Didn't make the sauce but served them with your Htipit dip/sauce. Cause we're only 3 I halved the recipe. Wish I made the whole recipe as we enjoyed them so very much.
Hi, Going to make these tonight. Does the cauliflower cook enough in the short time it takes to get the panko golden brown? I mean, I don’t want it mushy but I also do’t want it raw.
I’m guessing 5-6 minutes to brown the panko, right?
Took a chance 6 minutes in the fryer came out perfect
Hi Kevin,
Do you think this would work in my air fryer?? Looks delicious!
Yes you can!
Do you think you could do these in the air fryer? What temp and how long? Thanks!
You can make these in an air fryer! I would say around 400F for 8-10 minutes.
I must say I love all your recipes and have used most of them.
This one I am going to try to bake as I want to avoid the deep frying.
Will let you know!
I would love to see more Keto friendly recipes, kinda like this. I will need to tweak it a bit but these sound delicious!!!!
Do you think you can make this recipe in an air fryer?
This is great in an air fryer!
I just made these in my new air fryer. LOVE LOVE LOVE! They were perfect and totally addictive. I had to walk away from the plate. Lol
Made the oven version with a Sriracha. Mayo dipping sauce.. very good recipe I must say,
What keto flour would work? These look amazing!!!
how do the eggs cook or are you eating them raw
The egg is used as a coating on the cauliflower to help the breadcrumbs stick. The egg will be cooked as the bites are cooked.
sorry I meant in the roasted cauliflower and mushroom pasta
In the roasted cauliflower and mushroom carbonara, the eggs are ‘cooked’ in the residual heat in the pan, on the pasta and the cauliflower. You want to make sure that you time it so that you are adding everything to the pan just as you turn the heat off. Yo also want to avoid using direct heat as the eggs will ‘scramble’ rather than making a nice and creamy sauce. Enjoy!
Has anyone tried making a big batch and freezing them? I wouldn’t want them to be mushy. These would be great for quick snacks for visitors.
Waiting on these to come out of the oven. They smell amazing but look not nearly as beautiful as yours. How do you make them so perfect? 😊