Baked Breaded Cauliflower Bites

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I don’t know about you, but quarantine has me in the kitchen quite often! Whether that be grabbing snacks or testing out new recipes. I know cauliflower buffalo bites are all the rage, but if you’re like me and can’t handle the heat, buffalo bites just aren’t going to cut it.

I remember my mom and my grandmother making breaded cauliflower all the time when I was younger. And it was actually my brother who recently asked for them that inspired me to make them again. So, I figured since we love them so much, that I should share the recipe with you all! I’m not sure if this is the exact recipe my mom used, but it’s how I like to make them.

This recipe is awesome because it’s super simple, completely oil free and they’re baked! Yes, they are breaded, but life is all about balance! A little bit of breading on your cauliflower is not going to kill you or make you gain 10 pounds.

Cauliflower is such a great vegetable to incorporate into your diet. Really, any member of the Brassica family would be a great addition. This includes broccoli, kale, bok choy, and rapini. These vegetables are some of the most powerful cancer-fighting veggies you can find. And, these guys are excellent sources of vitamins A, C, E and K, folate, calcium, iron, potassium, and phosphorus. The phytonutrients in these plants also reduce inflammation.

If that isn’t reason enough to test out this delicious recipe, I don’t know what is.

Baked Breaded Cauliflower Bites

Crispy baked cauliflower bites that even the veggie-haters will love!
Course Side Dish
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4


  • 1 head cauliflower
  • 1 cup plain breadcrumbs
  • 2 eggs
  • 1 tsp dried sage
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • Preheat oven to 425 and line a baking sheet with parchment paper. Chop the cauliflower into florets and wash thoroughly.
  • In a small bowl, mix breadcrumbs, sage, parsley, salt and pepper.
  • In a separate bowl, whisk together the eggs.
  • Dredge each floret in completely in the egg and then roll in the breadcrumb mixture making each floret is covered completely. Spread out the coated pieces on the parchment paper in a single layer.
  • Bake for 30-40 minutes depending on how crispy you'd like them making sure to flip halfway through. I baked mine for 35 minutes.
  • Let cool for 5 min before serving.

And that’s it, guys! Such an easy recipe with tons of flavour. These also make a great snack if you’re looking for something savoury yet healthy.

I always recommend healthy swaps like this for clients who struggle with snacking. Sometimes, we get so used to that mindless picking behaviour when watching TV, or whatever the case may be. We may not even be hungry, it’s just a bad habit that your hands pick up.

If you’re going to snack, be mindful about what your hands might be picking at.

I really hope you try out this recipe. Let me know your thoughts!

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