Crispy Chicken Parmesan Cauliflower Bites Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Chicken Parmesan Cauliflower Bites are a delicious and healthier alternative to traditional chicken recipes. Combining the flavors of classic chicken parmesan with the nutritious benefits of cauliflower, these bites are perfect for a snack or appetizer.

The recipe is simple to follow and can be customized with your favorite herbs and spices to enhance the flavor.

Easy Chicken Parmesan Cauliflower Bites Recipe

These bites feature cauliflower florets coated in a seasoned breadcrumb mixture, baked until crispy, and topped with marinara sauce and melted cheese. The recipe takes about 30 minutes from start to finish and serves 4 people.

Ingredients

1 medium head of cauliflower, cut into florets
1 cup breadcrumbs (preferably Italian seasoned)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
Fresh basil for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare the Cauliflower: In a large bowl, combine the cauliflower florets with olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss until evenly coated.
Coat the Cauliflower: In a separate bowl, mix the breadcrumbs and Parmesan cheese. Dip each cauliflower floret into the breadcrumb mixture, ensuring they are well coated, and place them on the prepared baking sheet.
Bake: Bake the cauliflower bites in the preheated oven for 20 minutes, or until golden brown and crispy.
Add Sauce and Cheese: Remove the baking sheet from the oven and spoon marinara sauce over each cauliflower bite. Sprinkle shredded mozzarella cheese on top.
Final Bake: Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh basil if desired, and serve hot as an appetizer or snack.