Spicy Parmesan Cauliflower Bites with Blue Cheese Dip Recipe

Prep Time Cook Time Serves
20m 15m 6 - 8

Cauliflower is enjoying somewhat of a revival in my home. I am enjoying experimenting with this vegetable. It does have a particular flavor, but one that I find pairs well with other stronger flavors.

I love a good appetizer recipe, but finding one that is healthy can be tricky. Okay, this appetizer is no raw veg platter, but it is mostly cauliflower and is baked so that checks the boxes for me! Plus, by using a large head of cauliflower this works well for a larger group.


For the cauliflower:
  • 3 eggs
  • ⅓ cup milk
  • 1 teaspoon salt
  • 1 cup panko breadcrumbs
  • 1 cup finely grated Parmesan cheese
  • 1 tablespoon cayenne pepper
  • 1 head cauliflower, separated into bite-sized florets
For the dipping sauce:
  • 4 ounces blue cheese, crumbled
  • ½ cup (4 ounces) cream cheese, softened
  • Juice of ½ lemon
  • 4 tablespoons heavy cream
  • 2 tablespoons finely chopped chives, plus more for garnish
  • 1 teaspoon cayenne pepper, plus more for garnish


Preheat the oven to 375˚F. Set aside two rimmed baking sheets.

In a large bowl, use a fork to whisk together the eggs, milk and salt. In a second large bowl, combine the breadcrumbs, grated parmesan and cayenne powder.

Working one at a time, dip each cauliflower floret in the egg mixture and then coat in the breadcrumbs. Place the breaded floret on a baking sheet and repeat until all the florets have been breaded. Be careful not to overcrowd the baking sheets; depending on the size of your head of cauliflower, you may need to use a third sheet. Bake in the oven for 15 minutes or until florets are golden in color. If you find the florets are not browning to your liking, you can finish them under the broiler for the last few minutes of cooking.

While the cauliflower bakes, make the dipping sauce: In a medium bowl, mix together all of the ingredients for the sauce until evenly combined. Transfer to a serving bowl and top with a sprinkle of chopped chives and cayenne pepper for garnish.

To serve, arrange the cauliflower on a serving platter with the sauce on the side for dipping.

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