Crispy Parmesan Cauliflower Bites are absolutely delicious. This recipe is easy to prepare and great as an appetizer or as a side dish. I haven’t tried this with my grandkids buy I think they would eat it, too. I do love a roasted vegetable, and this one is over the top!
Crispy Parmesan Cauliflower Bites with Creamy Onion Dip
INGREDIENTS:
- 1 small head cauliflower, cut into thinly sliced florets (about 1/2″ thick)
- 3/4 cup freshly grated parmesan cheese
- 2 1/2 to 3 tbps unsalted butter
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp pepper, divided
- 1 tbsp olive oil
- 2 tbsp chopped parsley (I used dried parsley)
- For the dip:
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp chopped parsley (I used dried parsley)
- 2 tbsp chopped chives
- 1/2 tsp onion powder
- 1/4 tsp salt
- pinch of black pepper
- Toppings (optional): fresh chopped parsley
DIRECTIONS:
- Preheat over to 400 degrees Fahrenheit.
- Add the butter to a large casserole dish or cookie sheet and place in the oven while it preheats to melt.
- Add the parmesan cheese, oregano, garlic powder, 1/4 tsp salt and 1/4 tsp pepper to a small bowl. Mix to combine. Set aside.
- Add the cauliflower to a large bowl, then add the olive oil, remaining salt and pepper, and parsley. Toss to combine.
- Remove the casserole dish from the oven, add the parmesan cheese mixture to the bottom of the dish and spread evenly.
- Place the cauliflower florets into the dish, flat down. Sprinkle any of the remaining parsley or cauliflower bits over the top, then sprinkle a little bit more parmesan cheese.
- Place in the oven for 30-35 minutes until the parmesan on the bottom has browned. Remove the dish from the oven and allow to cool for a few minutes.
- While the cauliflower roasts, make the dip. Add the sour cream or yogurt to a small dish, then add salt, onion powder, parsley, chives and pepper. Mix to combine.
- Place the cauliflower on a plate, top with parsley and serve with the dip.
Recipe from StarInfiniteFood
Fork Lore 