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–+ servings

Baked Breaded Cauliflower Recipe

Crispy, golden, and packed with flavor, this baked breaded cauliflower is a delightful way to transform simple ingredients into a crowd-pleasing dish. Perfect for appetizers, snacks, or side dishes, it’s a healthier twist on classic comfort food.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup breadcrumbs Panko recommended
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon pepper adjust to taste
  • ½ teaspoon salt or more to taste
  • 3 large eggs beaten
  • 1 head cauliflower cut into bite-sized florets, about 4 cups

Method
 

  1. Preheat your oven to 425°F and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
  2. In a shallow bowl, whisk the eggs thoroughly, then blend in the paprika, salt, pepper, and half the oregano until the mixture is evenly seasoned. In a separate shallow dish, mix the breadcrumbs with the remaining oregano, adding a touch of salt and pepper if needed for added flavor.
  3. Working one at a time, dip each cauliflower floret into the egg mixture, ensuring every surface is well-coated. Transfer it to the breadcrumb mixture, pressing lightly to ensure an even layer of breadcrumbs adheres. Arrange the coated florets on the lined baking sheet, leaving space between each piece for even cooking.
  4. Bake the florets in the preheated oven for 30 to 40 minutes, or until the coating turns a beautiful golden brown and the cauliflower is tender inside.
  5. Serve the crispy baked cauliflower with ranch dressing or a dipping sauce of your choice for a delicious snack or appetizer.

Notes

  • Choose Panko Breadcrumbs: Opt for panko breadcrumbs for their larger size, which delivers unmatched crispiness—perfect for achieving that faux-fried texture in baked dishes.
  • Make It Spicy: Add a dash of hot sauce, cayenne pepper, or red pepper flakes to the coating for a fiery kick.
  • Storage Tips: Allow the breaded cauliflower to cool completely before storing it in an airtight container or a sealable bag. Refrigerated, it will stay fresh for 3-5 days.
  • Reheating for Maximum Crispiness: Avoid the microwave for reheating. Instead, preheat your oven to 400°F, place the cauliflower on a parchment-lined baking sheet, and bake for 5-10 minutes until crisp and heated through.
  • Freezing Instructions: After coating and arranging the florets on a parchment-lined baking sheet, freeze them until solid (1-2 hours). Once frozen, transfer them to an airtight container or freezer bag to prevent sticking. They can be stored in the freezer for up to 1 year.
  • Bake From Frozen: No need to thaw! Bake the frozen cauliflower directly by following the original recipe instructions.

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