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Crispy smashed cauliflower bites with flavorful Parmesan? Yes, please! This 6-ingredient recipe is your ticket to appetizer or side dish amazingness. It’s as easy as bake, smash, cheese, and bake again. Fair warning: these golden gems won’t last long!
save this recipe!The Only Way To Eat Cauliflower
Cauliflower has been getting a glow-up in the last few years, and for good reason—it’s a blank canvas that soaks up seasonings and works with just about any dish!
Inspired by my favorite restaurant, these crispy smashed cauliflower bites employ the genius “smashed potato” technique to get that perfect crispy texture (all you need is a jar!).
They come out of the oven with golden edges, gooey Parmesan galore, and all the garlicky goodness you could ever want. Whether you’re serving them as a side, snack, or appetizer, these nuggets are guaranteed to be a hit. Let’s smash!
Reader rating
“This is a fantastic recipe and is oh-so-easy. Even if you don’t like cauliflower, you will like it this way.” —GW
Grab These Ingredients
You only need 6 simple ingredients to make this side dish masterpiece! Jump to the recipe card for exact measurements—this is just an overview!
- Cauliflower: You can buy a whole head and chop your cauliflower up into bite-size pieces or buy already chopped cauliflower in a bag.
- The Basics: We’ll need a little extra-virgin olive oil to get that nice crunch and salt to help bring out the other flavors.
- Flavor Makers: For the main flavor punch, we’ll add fresh minced garlic, fresh lemon juice, and grated Parmesan. (If possible, avoid pre-grated Parmesan, which contains anti-caking agents that make melting difficult.)
Fresh vs. pre-minced garlic
A lot of folks swear by pre-minced garlic because, hey, it’s easy and convenient. But here’s the thing—it’s not the same as fresh garlic. Jarred garlic is left to soak in oil or water, thus sucking out a lot of flavor. Pro tip: if your jarred garlic doesn’t hit you with that strong garlic smell when you open it, you’ll want to up the quantity!
Let’s Smash Cauliflower!
These crispy smashed cauliflower bites couldn’t be easier to whip up (all you’ll need is a baking sheet, a bowl, and a jar or cup). You can jump to the recipe card for the full printable instructions!
- Prep by preheating the oven and seasoning the cauliflower.
- Bake the cauliflower on a lined sheet tray.
- Smash the soft cauliflower and top with cheese.
- Finish baking until crispy.
Recipe Testing Notes
With my food scientist background, I’ve learned a few tricks over the years to develop the crispiest smashed cauliflower bites.
- Flip the cauliflower halfway through to ensure golden and crispy edges in every crevice.
- Give adequate space between the pieces to allow hot air to circulate. Otherwise, how will the sides of the cauliflower cook?
- Raise the heat for the second bake to help caramelize the Parmesan and cauliflower edges.
Plays Well With
I wanted to share some pairing ideas to highlight just how versatile this crispy smashed cauliflower recipe is. You’re gonna want to try these!
- Buddha Bowls: Throw some florets on top of a Buddha bowl for a burst of flavor and texture.
- Romesco Sauce: This smoky tomato-pepper sauce makes the perfect dipping vessel for crispy smashed cauliflower bites.
- Mushroom Risotto: What could pair better with all that crispiness than a creamy, indulgent risotto?
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
Crispy Smashed Cauliflower With Parmesan
Ingredients
- 1 large head cauliflower
- ¼ cup olive oil, 60 mL
- 4 cloves garlic, minced
- ½ tsp salt
- 1 lemon, zest and juice
- ½ cup grated Parmesan, 40 g
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut cauliflower into bite-sized florets. In a large bowl, stir together ¼ cup olive oil, 4 cloves garlic, ½ tsp salt and the zest + juice of 1 lemon. Add cauliflower florets and gently stir to coat.
- Bake: Arrange cauliflower in a single layer on a parchment-lined baking sheet. Bake for 30 minutes until fork-tender, flipping halfway through cooking.
- Smash: Remove tray from oven and increase temperature to 425°F (218°C). Use a cup to firmly smash each piece of cauliflower until flattened. Top each with a mound of Parmesan cheese (about 1 teaspoon each).
- Finish: Return the tray to the oven and bake for 5 to 10 minutes until cheese is melted and golden brown at the edges. If it hasn't browned after 10 minutes, turn your oven to broil and watch closely for 1 to 2 minutes until finished.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This is a fantastic recipe, and is oh so easy. Even if you don’t like cauliflower, you will like it this way.
I know so many people who don’t like cauliflower. They need to try this. What a great idea.
Can’t wait for you to give it a go! 😀
I love this recipe! My husband asks for it even though he is not a fan of califlower. I roasted with lots of room in between but pushed them together to put on Parmesean some didn’t waste any. Came out great!
Love hearing that Pati, thanks for trying it!