Crispy Italian Cauliflower Poppers Appetizer

Preheat your oven to 400°F (200°C). Brush a large baking sheet with 1 tablespoon of olive oil.

In a shallow dish, combine breadcrumbs, Parmesan, garlic powder, salt, pepper, and 2 tablespoons of olive oil. Use a fork to mix until the oil is evenly distributed in the breadcrumbs.

In a large resealable bag, add the flour. In a medium bowl, beat the eggs with 1 tablespoon of water.

Working in batches, add half the cauliflower florets to the flour bag. Seal and shake to coat. Shake off excess flour using a fine mesh strainer, then place on a plate. Repeat with remaining cauliflower.

Dip a few floured cauliflower pieces into the egg mixture, tossing to coat. Transfer each piece to the breadcrumb mixture, pressing to ensure crumbs stick. Place on the oiled baking sheet with a bit of space between each piece. Repeat with remaining cauliflower.

Lightly spray the tops of the breaded cauliflower with cooking spray. Bake for 20 minutes, then flip and bake for an additional 15 minutes, until golden and crispy.

While cauliflower bakes, pulse undrained tomatoes in a food processor until roughly chopped. In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add garlic and red pepper flakes, cooking until just fragrant. Add tomatoes, bring to a simmer, and cook for 10 minutes until slightly thickened. Stir in 2 tablespoons of fresh basil, and season with salt and pepper to taste.

Transfer baked cauliflower to a serving dish and garnish with remaining basil. Serve warm with marinara on the side.