Ingredients:
3 cups cauliflower florets (washed and thoroughly dried; about 1 small head of cauliflower)
2 tablespoons butter (melted)
½ cup Parmesan cheese (finely grated)
1 teaspoon paprika
¼ teaspoon black pepper
Directions:
Preheat oven to 425°F.
Toss cauliflower florets with melted butter in a large bowl. Ensure all pieces are coated with butter; use a silicone pastry brush if needed.
Combine Parmesan cheese, paprika, and pepper. Sprinkle over the butter-coated cauliflower florets in the bowl.
Cover with a tight-fitting lid and gently toss to coat.
Arrange cauliflower in a single layer on a baking sheet sprayed to prevent sticking.
Bake for 20 minutes or until edges begin to crisp.
Enjoy hot from the oven!
Air Fryer Instructions:
Preheat air fryer to 390°F for 3 minutes.
Spray the crisper plate with olive oil and place cauliflower in a single layer. Lightly spray the florets with olive oil to promote
crispiness.
Cook for about 20 minutes or until desired tenderness. You can gently turn the pieces over with a rubber-tipped spatula
halfway through, but it’s not necessary.
Notes:
You’ll find more expert tips and pictures above!
Large, sealable, plastic freezer bags can be used instead of a bowl.
Reheating and Make-Ahead Tips:
Reheating: Cauliflower Bites are best eaten fresh but can be crisped up again in an air fryer or oven at 350°F for about 5-10
minutes or until hot. We do not recommend using a microwave to reheat because they will be soggy.
Make-Ahead Tips: Prepare cauliflower and breading 2-3 days in advance and then bread just before baking. The florets may
also be breaded a day ahead of time and stored in an airtight container until ready to cook.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes