🥦 Baked Crispy Cauliflower with Creamy Dipping Sauce

Ingredients

For the cauliflower:

• 1 large head cauliflower, cut into bite-size florets
• 2 large eggs
• ½ cup grated Parmesan cheese
• ¾ cup breadcrumbs or panko
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley

For the creamy sauce:

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp paprika
• 1 tbsp finely chopped parsley
• Salt and black pepper to taste
• 1–2 tsp lemon juice

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it.
2. Prepare the cauliflower: Wash and thoroughly dry the florets. Keeping them fairly small helps them become crispy.
3. In one bowl, whisk the eggs.
4. In another bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, Italian seasoning, salt, and pepper.
5. Dip each cauliflower floret into the egg, then coat well with the Parmesan-breadcrumb mixture.
6. Arrange the coated cauliflower in a single layer, leaving space between pieces. Lightly drizzle or spray with olive oil.
7. Bake for 25–30 minutes, turning the florets halfway through, until golden brown and crispy. For extra browning, broil for 1–2 minutes at the end while watching closely.
8. Make the sauce: Mix mayonnaise, sour cream/Greek yogurt, ketchup, Dijon mustard, garlic powder, paprika, parsley, lemon juice, salt, and pepper until smooth.
9. Sprinkle the cauliflower with fresh parsley and serve hot with the creamy dipping sauce.

🍽️ Tip

For an even crispier coating, use panko breadcrumbs and make sure the cauliflower is completely dry before breading.