1 large head of cauliflower, cut into bite-sized florets
2 large eggs, beaten
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil for drizzling
Instructions
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Ensure your cauliflower florets are washed and dried thoroughly, as any excess moisture will prevent the breading from becoming truly crispy. Cutting the cauliflower into uniform, bite-sized pieces will also ensure that everything cooks evenly at the same rate.
Set up two shallow bowls for your coating process. In the first bowl, whisk the two eggs until they are well combined. In the second bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper. Stir the dry ingredients well so the spices and cheese are distributed evenly throughout the breadcrumbs.
Working in small batches, dip each cauliflower floret into the whisked eggs, ensuring it is fully submerged and coated. Lift the floret and let any excess egg drip off before placing it into the breadcrumb mixture. Press the crumbs firmly onto the cauliflower so the coating sticks well to all the nooks and crannies, then place the floret onto your prepared baking sheet.
Once all the florets are arranged on the baking sheet in a single layer, lightly drizzle them with olive oil to help with the browning process. Place the sheet in the oven and bake for 20 to 25 minutes. About halfway through the cooking time, gently flip the bites with tongs to ensure all sides reach a beautiful golden brown color and a crispy texture.
