• Prep Time: 15 minutes,
  • Cooking Time: 30 minutes,
  • Serves: 4

Parmesan Crusted Cauliflower

  • Recipe Submitted by on

 Ingredients List

  • 1 head of cauliflower cut into florets
  • 2-3 eggs beaten *
  • 4 tbsp. flour
  • 1/2 cup panko bread crumbs
  • 1/2 cup parmesan cheese plus 2 tbsp. more for sprinkling
  • 1/2 tsp seasoned salt
  • 1/2 tsp pepper
  • salt to taste
  • *My head of cauliflower was humongous. Use enough egg to make sure all your florets are coated. If your head is smaller use 2 eggs, if large, use 3.


Preheat oven to 425 degrees and spray a large baking sheet with cooking spray.
In a large mixing bowl, add your florets, seasoned salt, pepper, and beaten eggs. Stir well until all the florets are coated with the egg.
Add the flour and again, stir until everything is coated.
Add the panko and parmesan and stir until all florets are coated.
Lay florets in a single layer on your baking sheet.
Bake for 15 minutes on the top rack of your oven until the tops of the cauliflower are golden brown and you can see a crust forming.
Remove for oven and flip florets onto the other side.
Bake for another 15 minutes, or until this side is browned and crispy too.
Remove from oven and sprinkle with remaining parmesan. Taste and add more seasoning if desired. I usually add a little more salt and pepper.
Serve immediately with your choice of dipping sauce! Enjoy!

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