Parmesan Roasted Cauliflower Recipe
This Parmesan Roasted Cauliflower is crispy, cheesy, and tender in the middle. Made with cauliflower florets, parmesan, almond flour, eggs, and herbs, these baked cauliflower bites are an easy low-carb side dish, appetizer, or snack served with marinara sauce.
Servings: 8 servings
Calories: 114kcal
Ingredients
- 1 medium head cauliflower cut into bite-sized florets
- 3 large eggs beaten
- 1 cup almond flour or finely crushed pork rinds
- ½ cup grated parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon black pepper or to taste
- Marinara sauce for serving, optional
Instructions
- Preheat the oven to 400°F / 200°C. Lightly grease a baking sheet, or line it with parchment paper for easier cleanup.
- Pat the cauliflower florets dry with paper towels. This helps the coating stick better and keeps the cauliflower from turning soggy.
- Add the beaten eggs to a shallow bowl.
- In a separate bowl, mix the almond flour, parmesan cheese, oregano, basil, rosemary, salt, and black pepper.
- Dip each cauliflower floret into the beaten egg, letting the excess drip off. Then coat it in the parmesan mixture, pressing gently so it sticks.
- Arrange the coated cauliflower florets in a single layer on the prepared baking sheet. Leave a little space between them so they roast instead of steam.
- Bake for 20–25 minutes, or until the cauliflower is tender in the middle and golden brown on the outside.
- Let the cauliflower cool for a few minutes before serving. Serve warm with marinara sauce, ranch, or your favorite dipping sauce.
Video
Notes
- Use fresh cauliflower for the best texture. Frozen cauliflower releases more moisture and won’t crisp as well.
- Cut the florets into similar sizes so they cook evenly.
- Let the extra egg drip off before coating the cauliflower, so the parmesan mixture doesn’t get too wet.
- For crispier edges, bake directly on a lightly greased sheet pan instead of parchment paper.
- Almond flour keeps this recipe low carb, while crushed pork rinds make the coating extra crispy.
- These cauliflower bites are best served warm, right after baking.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 7g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 155mg | Potassium: 342mg | Fiber: 3g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 51mg | Calcium: 121mg | Iron: 1mg | Net Carbs: 4g