1. Prepare the Ingredients

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly with olive oil.
• Wash the cauliflower and cut it into bite-sized florets. Pat them dry to remove excess moisture.

2. Prepare the Coatings

• In a bowl, combine panko breadcrumbs, minced garlic, Italian herbs, parsley, Parmesan cheese, salt, and pepper. Stir well.
• Place flour in a shallow dish.
• Beat the eggs in another shallow dish until smooth.

3. Coat the Cauliflower

• Lightly coat each cauliflower floret in flour, shaking off any excess.
• Dip the floured florets into the beaten eggs, ensuring they are fully coated.
• Roll the egg-coated florets in the breadcrumb mixture, pressing gently to help the coating stick.

4. Bake the Cauliflower

• Arrange the coated cauliflower florets in a single layer on the prepared baking sheet. Ensure they don’t overlap for even cooking.
• Drizzle with extra virgin olive oil to promote crispiness.
• Bake for 25–30 minutes, turning the florets halfway through, until golden brown and crispy.

5. Serve

• Let the cauliflower cool slightly on the baking sheet.
• Serve hot with dipping sauces like marinara, ranch, or garlic aioli for added flavor.