Crispy Parmesan Cauliflower Bites with Creamy Spicy Dip

Ingredients

For the cauliflower

• 1 large head cauliflower, cut into bite-size florets
• 2 large eggs
• 2 tbsp milk
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp chili flakes, optional
• 2 tbsp olive oil or cooking spray
• 2 tbsp chopped fresh parsley, for garnish

For the creamy spicy dip

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1–2 tbsp sriracha or hot sauce
• 1 tsp lemon juice
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp honey
• Pinch of salt

Instructions

1. Prepare the cauliflower: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Wash the cauliflower, dry it very well, and cut it into medium florets.
2. Make the coating: In one bowl, whisk the eggs with the milk. In another bowl, combine panko, Parmesan, garlic powder, smoked paprika, onion powder, salt, pepper, and chili flakes.
3. Coat: Dip each cauliflower floret into the egg mixture, then press it into the breadcrumb mixture until completely coated.
4. Bake: Arrange the florets in a single layer without overcrowding. Lightly spray or drizzle with olive oil. Bake for 22–28 minutes, turning halfway through, until deep golden brown and crispy.
5. Make the dip: Mix mayonnaise, sour cream, sriracha, lemon juice, garlic powder, paprika, honey, and salt until smooth. Add extra hot sauce if you want it spicier.
6. Serve: Sprinkle the hot cauliflower bites with fresh parsley and serve immediately with the creamy spicy dipping sauce.

Air Fryer Method

Air fry at 390°F (200°C) for 12–16 minutes, shaking or turning halfway through, until crisp and golden.

Tip: Drying the cauliflower thoroughly and leaving space between the florets are the secrets to getting that crunchy coating like the photo.