Crispy Cauliflower Bites | Oven-Baked Breaded Cauliflower

Arrange the florets in a single layer on a wide tray and leave them uncovered for 5 minutes to let surface moisture evaporate. Meanwhile, set out three bowls: put the flour and sweet paprika in the first, the beaten egg and milk in the second, and the breadcrumbs mixed with grated kashar cheese in the third. Add half the salt to the flour and the other half to the breadcrumb mixture.

Dredge each floret in flour and shake off the excess, dip it in the egg and let the excess drip off, then turn it in the breadcrumb mixture, pressing to coat. The coating has adhered when it does not fall off under a light touch. Arrange the pieces on a parchment-lined baking sheet without letting them touch, then drizzle the olive oil over them in a thin stream.

Transfer the pieces to a wire rack and let them cool for 3–4 minutes; the hot coating can burn the mouth, while coating left on a plate softens in the steam from the tray. Cut one piece in half to check that the center is tender, then serve it on the child’s plate.