# Components:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
→ Coating
02 - 2 large eggs
03 - 2 tablespoons milk or dairy-free alternative
04 - 1 cup grated Parmesan cheese
05 - 1 cup breadcrumbs (regular or gluten-free)
06 - 3 cloves garlic, finely minced
07 - 1 teaspoon dried Italian herbs (basil, oregano, or thyme)
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Finishing
11 - 2 tablespoons chopped fresh parsley, optional
12 - Extra grated Parmesan cheese, for serving, optional
# Preparation steps:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or grease lightly with oil.
02 - In a large mixing bowl, whisk together eggs and milk until fully blended.
03 - In a separate bowl, mix Parmesan cheese, breadcrumbs, minced garlic, Italian herbs, smoked paprika, salt, and ground black pepper until evenly distributed.
04 - Dip each cauliflower floret into the egg mixture, ensuring full coverage, then roll in the breadcrumb-Parmesan coating until evenly coated. Arrange coated florets onto the prepared baking sheet.
05 - Bake for 20 to 25 minutes, turning the florets halfway through, until the cauliflower is golden brown and crisp.
06 - Remove baking sheet from oven, sprinkle cauliflower with chopped fresh parsley and extra Parmesan if desired, and serve hot.
