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Crispy Parmesan Cauliflower Nuggets - Easy, Flavorful, and Oven-Baked

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower (about 2 pounds), cut into small florets (nugget-size)
  • 2 large eggs
  • 1 tablespoon water
  • 1/2 cup all-purpose flour (or gluten-free all-purpose blend)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs (or regular breadcrumbs)
  • 3/4 cup finely grated Parmesan cheese
  • 2 tablespoons olive oil (plus a little for the pan)
  • Optional add-ins: 1/2 teaspoon Italian seasoning, pinch of red pepper flakes
  • Serving ideas: marinara, ranch, honey-mustard, or garlicky yogurt dip; lemon wedges; chopped parsley

Method
 

  1. Heat the oven and prep the pan: Place a large, rimmed baking sheet on the middle rack and preheat to 425°F (220°C). A preheated pan helps the nuggets crisp. Lightly brush or spray the pan with oil just before adding the nuggets.
  2. Cut the cauliflower: Trim leaves and core. Break into small, even florets about 1 to 1.5 inches. Uniform size means even cooking and better browning.
  3. Make the flour mix: In a shallow bowl, whisk flour, garlic powder, onion powder, paprika, salt, and pepper. This layer seasons the cauliflower and helps the egg wash stick.
  4. Beat the eggs: In a second bowl, whisk eggs with 1 tablespoon water until smooth and slightly foamy.
  5. Make the crunchy coating: In a third bowl, combine panko, Parmesan, and olive oil. Toss with your fingers to evenly coat the crumbs. Add Italian seasoning or red pepper flakes if you like extra flavor or heat.
  6. Coat the florets: Work in batches. Toss florets in the flour mix, shaking off excess. Dip into egg, letting drips fall back into the bowl. Roll in the Parmesan-crumb mix, pressing gently so it adheres. Don’t overload the crumbs with wet egg—refresh as needed.
  7. Arrange and bake: Carefully remove the hot pan from the oven. Lightly oil it if you haven’t already. Space the nuggets out in a single layer with room between each piece. Bake for 15 minutes.
  8. Flip for even browning: Using tongs, flip each nugget. Return to the oven for 8–12 more minutes, until deep golden and crisp. Thicker florets may need an extra 2–3 minutes.
  9. Season and serve: Sprinkle with a pinch of salt while hot. Add chopped parsley or a squeeze of lemon for brightness. Serve with your favorite dipping sauce.