Go Back
–+ servings
Close-up of golden crunchy cauliflower bites with a breadcrumb coating

Crispy Cauliflower

Golden, crunchy breaded cauliflower florets baked in the oven with a simple flour-egg-crumb coating and paprika seasoning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
chill time 5 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 298
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For boiling
  • 1/2 teaspoon salt
  • 500 g cauliflower about 4 cups florets
Breadcrumb coating
  • 150 g breadcrumbs about 1 1/2 cups
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 20 ml olive oil
Flour dredge
  • 100 g flour about 3/4 cup
  • 1 teaspoon black pepper
  • 1 teaspoon salt
Egg wash
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large pot
  • Colander
  • 3 Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • Tongs (optional)

Method
 

  1. Bring a pot of water to a boil. Add 1/2 teaspoon salt, then add cauliflower florets and simmer 3–4 minutes until slightly tender. Drain well.
  2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. (Assumption)
  3. In a bowl, mix breadcrumbs, paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Add olive oil and stir until evenly coated.
  4. In a second bowl, mix flour with 1 teaspoon salt and 1 teaspoon black pepper.
  5. In a third bowl, whisk eggs with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  6. Pat cauliflower very dry. Dredge in flour, dip in egg, then coat in breadcrumbs. Place on the baking sheet.
  7. Bake 20–25 minutes, flipping halfway, until golden and crisp. Serve hot. (Assumption)

Nutrition

Serving: 4gCalories: 298kcalCarbohydrates: 43.3gProtein: 11.4gFat: 9gSaturated Fat: 1.8gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 4.7gCholesterol: 93mgSodium: 1.156mgPotassium: 493mgFiber: 4.4gSugar: 4.5gVitamin A: 34IUVitamin C: 60mgCalcium: 80mgIron: 2.3mg

Video

Notes

  • Pat cauliflower very dry before breading for the crispiest results.
  • Swap panko for extra crunch.
  • Gluten-free: use gluten-free flour and breadcrumbs.
  • Sodium tip: if you want it less salty, reduce the salt in each bowl slightly (some coating is usually left behind).
  • Nutrition is an estimate and will vary based on how much flour/crumb mixture actually sticks.
 

Tried this recipe?

Let us know how it was!