Share this recipe!

These easy, no-fry Garlic Parmesan Cauliflower Bites are an irresistible, buttery and cheesy finger food great for snacking! The crunchy cauliflower bites are first dredged in a seasoned panko mixture, then tossed in a garlic butter sauce for the ultimate vegetarian wing experience!


This site contains affiliate links to products. We may receive a commission for purchases made through these links.

You could put garlic and parmesan cheese on pretty much anything and I’d eat it. It’s just such a good flavor combo.

For these baked Garlic Parmesan Cauliflower Bites, I’ve combined a lightly moistened seasoned and cheesy breading with a butter and garlic after-oven coating for a deliciously simple vegetarian appetizer.

Garlic Parmesan Cauliflower Bites

Breading the cauliflower

To make the breading for this lightened up app, you will need:

  • Panko breadcrumbs. Skip the regular, coarsely ground variety for this recipe. Panko has better texture and crunch.
  • Olive oil or melted butter, for moistening the breadcrumb mixture, and even browning.
  • Spices: Garlic powder, red pepper flakes, salt and fresh ground black pepper.
  • Plenty of grated parmesan cheese.  

To bread the cauliflower, you’ll start by combining the ingredients above. First by combining the dry ingredients, then adding the oil or butter and mixing well to moisten the breadcrumb mixture. This will add flavor, and help the cauliflower to brown in the oven.

Once the breadcrumb mixture is ready, you’ll dredge the cauliflower. First by coating evenly with flour, then in egg, and then in the seasoned breadcrumb coating. To get a nice, crunchy exterior- I recommend firmly but gently squeezing the breadcrumb mixture around the cauliflower with your hands, pressing it to adhere.


Baking the Garlic Parmesan Cauliflower Bites

As you bread the cauliflower, transfer it to 1-2 baking sheets coated with non stick cooking spray. Once all cauliflower florets are breaded, transfer to a preheated oven and bake for 20-25 minutes, until golden brown.

Once they are hot and ready, gently toss them in a mixture of melted butter, fresh garlic and more parmesan cheese until well coated. You will lose some breadcrumbs in the process, but it’s all good!

breaded cauliflower

What to serve with the Garlic Parmesan Cauliflower

These cauliflower bites are great as-is, but also pair really well with ranch or blue cheese! I love to serve them with my Easy Healthy Greek Yogurt Ranch!

baked cauliflower

If you make my Garlic Parmesan Cauliflower Bites, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great recipes? Why not try my Italian Egg Rolls with ProsciuttoPhilly Cheesesteak Jalapeno Poppers, Salami Cheesesteak Wontons with Tangy Special Sauce, or General Tso’s Ramen Egg Rolls!

Garlic Parmesan Cauliflower Bites

Garlic Parmesan Cauliflower Bites

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 6


  • 2 heads cauliflower, core removed, cut into florets
  • 2 cups panko breadcrumbs 
  • 6 tbsp tbsp olive oil, or 1 melted stick of butter
  • 3 tsp garlic powder 
  • 1 tsp red pepper flakes
  • 2 cups grated parmesan cheese 
  • 1 tsp salt 
  • 1/2 tsp fresh ground pepper 
  • 2 cups all-purpose flour 
  • 4 beaten eggs
  • cooking spray 


  • 1 stick melted butter 
  • 2 tsp minced garlic
  • 1/4 cup grated parmesan cheese 


  • Preheat the oven to 425 degrees.
    2. Clean and cut the cauliflower into individual florets.
    3. Add the panko breadcrumbs, garlic powder, red pepper flakes, salt, pepper and parmesan cheese to a large bowl and mix together with a fork until well combined. Add the olive oil or butter and Mix well with fork until breadcrumb mixture is easily moistened.
    4. Set up a dredging station: Add flour to a large bowl. Whisk eggs in a smaller bowl. Set bowl with breadcrumb mixture last.
    5. Get your baking sheets ready by spraying them with cooking spray, and set them aside.
    6. One at a time, dredge the cauliflower in flour, shake off excess, then coat in the egg and allow any excess to run off. Toss in breadcrumb mixture, and squeeze gently in your hand to help breadcrumbs adhere in a thick layer. Repeat until all cauliflower is coated, and transfer to greased baking sheets as you go.
    7. Once all florets are breaded, transfer baking sheets to the oven and bake for 20-25 minutes, until light golden brown.
    8. Once cauliflower is baked, melt the butter for the sauce and whisk together with 1/4 cup parmesan and the minced garlic. Add to a large bowl and add the baked cauliflower to the bowl. Toss gently to coat, then transfer to a serving platter. You will lose some breadcrumbs in the saucing/tossing- don’t worry about it!
    9. Serve cauliflower warm with ranch or blue cheese for dipping!

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.