Ingredients:
1 head cauliflower, cut into florets
3 tbsp olive oil
¾ cup grated parmesan cheese
½ cup panko breadcrumbs (optional)
2 garlic cloves, minced
1 tsp garlic powder
¾ tsp salt
¼ tsp black pepper
1 large egg, beaten
1 tbsp fresh parsley, chopped (for garnish)
Steps:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, mix the parmesan, breadcrumbs, garlic, garlic powder, salt, and pepper.
Toss the cauliflower florets with the egg and olive oil until evenly coated, then dredge each floret in the parmesan-breadcrumb mixture, pressing gently so it sticks.
Spread the coated florets in a single layer on the baking sheet. Bake 20 minutes, flipping halfway through, until golden and crispy.
Sprinkle with parsley and serve hot, with ranch or marinara for dipping if desired.
Notes: For extra crunch, broil for the last 1-2 minutes (watch closely so it doesn't burn).