Cauliflower Ranch-Parmesan Baked Bites is amazingly delicious, easy and so versatile.
You can pretty much use any flavor that you want or desire. After testing several different coatings or flavors, my family liked this one the best.
To be honest, I do not know why this one. Perhaps it is because they love ranch, or because they love the taste of parmesan-herb breadcrumbs.
One thing is for certain, this recipe will be made over and over again. I really do hope that you like this amazing Cauliflower Ranch-Parmesan Baked Bites.
My dear family ate a whole head of cauliflower before you could count to twenty. I actually made three big cauliflowers just to test different recipes. I must say that I am a bit proud to say that every bit of it was eaten.
Ever since I was a kid I have always loved cauliflower. My favorite was pickled kind. It’s just so tasty like you are eating pickles but even more crunchy.
The second this was fried cauliflower. Goodness! I could eat full plate just of battered fried cauliflower florets. If you wish for that recipe please do let me know.
I imagine that is why my children love nutritious vegetable so much, fresh or cooked.
Do you enjoy cauliflower? Have you always liked it?
We could probably go two to four heads a week, naturally depending on what we are making. I am rather thrilled at that announcement.
By all means, we are still talking about cauliflower. Most of the time it is replacing potatoes and we perfectly fine using cauliflower as a sustainable alternative.
If you make my Cauliflower Ranch-Parmesan Baked Bites or any other recipe from my blog, please tag me on Instagram. @Sandraseasycooking using hashtag #sandraseasycooking. It would mean so much to me me if you do so thank you in advance!
This recipe is amazingly delicious, easy and so versatile that you can pretty much use any flavor that you want or desire. After testing several different coatings or flavors, my family liked this one the best.
- 1 head cauliflower cut into florets (about 1 to 1 1/2 lb)
- 1 teaspoon Salt
- 1/4 teaspoon Chili Flakes
- Drizzle Olive Oil
- 1 cup Ranch Dressing vegan or non-vegan
- 1 cup Parmesan with Herbs panko breadcrumbs
- Preheat oven to 425 F. Line a baking sheet with parchment paper, set aside.
- Wash and separate cauliflower into bite-size florets. It's ok if some are smaller and some bigger. Place cauliflower florets in a large bowl.
- Add a teaspoon of salt, and about 1/4 teaspoon of chili flakes, toss and drizzle with olive oil, toss again.
- Pour over ranch dressing and toss it very well so the cauliflower florets could get coated completely.
- In a separate bowl, add breadcrumbs. READ NOTES
- Working in batches, dip the cauliflower florets into the breadcrumbs, making sure that each piece gets completely coated. Place the coated pieces onto the prepared baking sheet and repeat with the remaining cauliflower.
- Bake 30 minutes, or until golden brown and crispy.
- Serve immediately
- I tested this several times with different flavors, so what I would like to suggest is do not put bread crumbs over the cauliflower, right after you mixed ranch or any other sauce that you'd like to use it. Instead, dip each cauliflower floret in the breadcrumbs and try to coat it well before baking. If you add all the breadcrumbs on top of ranch coated cauliflower, then the breadcrumbs going to separate completely.
- You can prepare cauliflower florets ahead, and before baking just coat them with breadcrumbs.
- You could toast breadcrumbs before dipping the cauliflower florets in just by adding a bit of olive oil in the pan and heating it, then toasting breadcrumbs just for 20-30 seconds, take it off on the paper towel before they get a deeper color. You don't want to burn it, just lightly toast. This brings even deeper flavor and amazingly crunchy cauliflower. I did not do that for this recipe, but I have done it in the past.
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