Prep the cauliflower: Remove leaves and trim the stem so the head sits flat. For cutlets, slice the head into 3/4-inch slabs, working from the center to keep them intact. Use remaining florets too—smaller pieces crisp up nicely.

Pre-cook briefly: Steam or microwave the slabs and florets until just tender-crisp, about 3–4 minutes. They should hold their shape. Pat very dry with paper towels to help the coating stick.

Set up a dredging station: In one shallow bowl, place flour seasoned with a pinch of salt and pepper. In a second bowl, beat the eggs with a splash of water. In a third, mix breadcrumbs, Parmesan, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and pepper.

Dredge the cauliflower: Coat each piece in flour, shake off excess, dip in egg, then press firmly into the Parmesan-breadcrumb mix. Set on a rack for 5–10 minutes so the crust adheres.

Pan-fry for the crunch: Heat a generous film of oil in a large skillet over medium to medium-high heat. When it shimmers, add cutlets in a single layer. Cook 3–4 minutes per side until golden brown and crisp. Adjust heat to avoid scorching.

Or bake instead: For a lighter version, arrange coated cutlets on a parchment-lined baking sheet. Brush tops with oil. Bake at 425°F (220°C) for 18–22 minutes, flipping halfway, until deeply golden.

Drain and season: Transfer cooked cutlets to a wire rack or paper towels. Sprinkle a tiny pinch of salt while hot to brighten flavor.

Finish and serve: Shower with chopped parsley or basil. Serve with lemon wedges and your favorite sauce. Enjoy as a main, over greens, or in a toasted roll with arugula and a swipe of aioli.