My mother-in-law doesn't like veggies, but she'll eat this entire tray!

This Baked Crispy Parmesan Cauliflower is a delightful dish that turns the humble cauliflower into a crispy, cheesy delight. Inspired by a classic favorite, this recipe is not only tasty but also a great way to sneak some veggies into your meals. Perfect for family dinners or potlucks, it's an easy-to-make dish that brings a comforting, home-cooked vibe to your table.

This crispy cauliflower pairs beautifully with a simple green salad and a light vinaigrette. For a heartier meal, consider serving it alongside some grilled chicken or a savory rice pilaf. The combination of textures and flavors will make for a balanced and satisfying dinner that everyone will love.

Servings: 4

1 large head of cauliflower, cut into florets
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Olive oil spray

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper.

Dip each cauliflower floret first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture. Make sure each piece is fully coated.

Place the coated cauliflower florets on the prepared baking sheet. Lightly spray them with olive oil to help them crisp up in the oven.

Bake for 25-30 minutes, or until the cauliflower is golden brown and crispy. Make sure to turn them halfway through the cooking time for even baking.

Serve hot and enjoy!

For a spicier version, add some cayenne pepper to the breadcrumb mixture. If you're catering to picky eaters, try using cheddar cheese instead of Parmesan for a different flavor. You can also turn this into a vegan dish by using plant-based milk and egg substitutes and nutritional yeast in place of the Parmesan.