Sophia Delacroix's crispy cauliflower parmesan bites

Really passionate about cooking and well-being, Sophia Delacroix decided to share her passion for cooking, after ten years as a cook and chef in several restaurants, in a different way by becoming a freelance writer.

Her aim is quite simple: helping you to adopt a healthy and balanced diet without sacrificing pleasure and flavour.

Fancy to taste one of her recipe? Follow her step-by-step for delicious bite-sized dishes.

bouchées de chou-fleur croustillantes au parmesan©sophia delacroix



1 small cauliflower, 1/2 cup almond flour, 1/4 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder,1 teaspoon paprika, salt and pepper to taste, 2 large beaten eggs.


Preheat the oven to 200º (390º F) and line a baking tray with greaseproof paper.

Wash the cauliflower and cut it into small florets.

In a large bowl, mix the almond flour, grated Parmesan, grated garlic, onion powder, paprika, salt and pepper.

Dip each cauliflower floret in the beaten eggs, roll in the almond flour and Parmesan mixture to coat completely.

Arrange the coated florets on the prepared baking tray.

Bake for approximately 20 to 25 minutes, until the cauliflower bites are golden brown and crisp.

Remove from the oven and allow to cool slightly before serving.

Good to know: Enjoy the bites on their own as an aperitif or serve them with a yoghurt or mustard sauce for extra flavour.

Bon appétit!

Many thanks to @Sophia Delacroix for her contribution to the Recipe section.

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