How to Make Them
Prep and preheat
5 minutes
Preheat your oven to 400°F (204°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Lightly spray it with olive oil or non-stick cooking spray.
Set up your dredging station
5 minutes
In one shallow bowl, whisk the eggs together with the garlic powder, paprika, salt, and black pepper. In a second shallow bowl, combine the panko breadcrumbs, grated Parmesan, finely shredded mozzarella, and Italian seasoning.
Coat the cauliflower
5 minutes
Dip each dry cauliflower floret into the egg mixture, ensuring it is fully coated and letting any excess drip off. Drop it into the cheese-panko mixture, pressing firmly so the breading adheres to all the nooks and crannies of the floret.
Bake to a golden crunch
20-25 minutes
Arrange the coated florets in a single layer on your prepared baking sheet, leaving space between them. Lightly spray the tops with cooking spray to help the cheese brown. Bake for 20 to 25 minutes, flipping halfway through, until they are beautifully golden-brown, crispy, and the cheese is bubbly.
Air Fryer Alternative: To make these even faster, pop them into an air fryer basket in a single layer. Spritz with oil and air fry at 375°F (190°C) for 12 to 15 minutes, shaking the basket halfway through, until they are incredibly crunchy!
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