1 large head of cauliflower, cut into bite-sized florets
1/2 cup grated parmesan cheese
1/2 cup panko breadcrumbs
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried parsley for garnish
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and to ensure easy cleanup later. Wash the cauliflower thoroughly and dry it completely with a clean kitchen towel, as any excess moisture will prevent the bites from getting that desired crispiness.
In a large mixing bowl, toss the cauliflower florets with the olive oil until every piece is evenly coated. In a separate smaller bowl, whisk together the parmesan cheese, panko breadcrumbs, garlic powder, onion powder, salt, and pepper. Sprinkle the dry mixture over the oiled cauliflower and toss again, using your hands if necessary to press the crumbs onto the florets so they stick well.
Spread the coated cauliflower onto your prepared baking sheet in a single layer. Make sure the pieces are not touching each other, which allows the hot air to circulate and makes them extra crispy. Place the tray in the oven and bake for 20 to 25 minutes, or until the cauliflower is tender and the coating has turned a beautiful golden brown color.
Once the cauliflower is done, remove it from the oven and let it sit for a minute or two to crisp up further. Sprinkle the dried parsley over the top for a pop of holiday green. Serve them while they are still hot and crispy for the best experience.
