1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly with cooking spray to prevent sticking.

2. Prepare the Cauliflower

Wash the cauliflower thoroughly and pat it dry. Cut it into bite-sized florets, ensuring they are all roughly the same size for even cooking.

3. Set Up the Breading Station

Set up a breading station with three shallow bowls:

• In the first bowl, place the flour.
• In the second bowl, whisk together the eggs and milk.
• In the third bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, paprika, oregano, salt, and black pepper.

4. Coat the Cauliflower

Dip each cauliflower floret into the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it’s fully coated. Finally, roll it in the Parmesan breadcrumb mixture, pressing gently to adhere. Place the coated florets onto the prepared baking sheet, leaving a bit of space between each piece.

5. Bake the Cauliflower

Bake the cauliflower in the preheated oven for 20–25 minutes, or until golden brown and crispy. Flip the florets halfway through baking to ensure even browning.

6. Serve and Garnish

Transfer the crispy Parmesan cauliflower to a serving plate. Garnish with fresh parsley and additional grated Parmesan, if desired. Serve hot with your favorite dipping sauce on the side.