Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Cut the cauliflower into bite-sized florets, about 2-3 cm each, and pat them dry thoroughly to remove excess moisture.
In a mixing bowl, whisk the egg with a splash of water until well combined and slightly frothy. In another bowl, combine the panko breadcrumbs, grated Parmesan, smoked paprika, garlic powder, salt, and pepper.
Dip each cauliflower floret into the egg wash, letting any excess drip off, then coat evenly in the breadcrumb mixture, pressing gently to adhere. For a thicker coating, repeat the dipping and coating process.
Arrange the coated florets on the prepared baking sheet, spacing them evenly to allow for crisping. Lightly drizzle or spray with olive oil to help them turn golden and crispy in the oven.
Bake in the preheated oven for 20–25 minutes, flipping or shaking the pan halfway through to ensure even browning. The bites should turn a beautiful golden brown and emit a toasted breadcrumb aroma.
Remove the cauliflower from the oven and let them rest for a couple of minutes, allowing the coating to set and cool slightly for easier eating. They should feel crispy on the outside and tender inside when pierced with a fork.
Serve the cauliflower bites immediately with your favorite dipping sauces or a squeeze of fresh lemon to brighten their flavor.
