Broccoli Cauliflower Bites with Garlic Aioli

Broccoli Cauliflower Bites with Garlic Aioli

Crispy baked florets in a seasoned crumb coating, paired with a tangy garlic aioli.

Total 45 min Makes 4 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Broccoli and cauliflower florets get a crunchy panko crust and a hot oven instead of a fryer, turning tender inside while browning outside. A quick garlic aioli on the side adds a cool, tangy contrast. Serve them as a starter, snack, or side for game-day spreads.

Ingredients

  • 2 cups broccoli florets, cut into bite-sized pieces
  • 2 cups cauliflower florets, cut into bite-sized pieces
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup garlic aioli
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the eggs and water.

  3. In a separate shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.

  4. Dip each broccoli and cauliflower floret into the egg mixture, letting excess drip off, then press into the panko mixture to coat evenly.

  5. Arrange the coated florets in a single layer on the prepared baking sheet and drizzle evenly with olive oil.

  6. Bake until golden brown and crisp, turning the florets halfway through, 25 to 30 minutes.

  7. Transfer the bites to a serving platter and sprinkle with chopped parsley.

  8. Serve hot with garlic aioli on the side for dipping.

Related recipes

Rate this recipe

★ 3.4 (1)

Broccoli Cauliflower Bites with Garlic Aioli

Broccoli and cauliflower florets get a crunchy panko crust and a hot oven instead of a fryer, turning tender inside while browning outside. A quick garlic aioli on the side adds a cool, tangy contrast. Serve them as a starter, snack, or side for game-day spreads.

45 min 4 servings 285 cal

Ingredients

  • 2 cups broccoli florets, cut into bite-sized pieces
  • 2 cups cauliflower florets, cut into bite-sized pieces
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup garlic aioli
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. 2

    In a large bowl, whisk together the eggs and water.

  3. 3

    In a separate shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.

  4. 4

    Dip each broccoli and cauliflower floret into the egg mixture, letting excess drip off, then press into the panko mixture to coat evenly.

  5. 5

    Arrange the coated florets in a single layer on the prepared baking sheet and drizzle evenly with olive oil.

  6. 6

    Bake until golden brown and crisp, turning the florets halfway through, 25 to 30 minutes.

  7. 7

    Transfer the bites to a serving platter and sprinkle with chopped parsley.

  8. 8

    Serve hot with garlic aioli on the side for dipping.