How to make it
Preheat the oven to 425°F. Line a baking sheet with parchment paper, set aside.
In a large bowl drizzle florets with olive oil. Toss with flour and garlic powder until evenly coated.
In a food processor, pulse breadcrumbs. Coat the cauliflower with milk and toss well in breadcrumbs.
Arrange in a single layer on the baking sheet. Bake on the middle rack for 25 minutes.
Dip the cauliflower into the Lee Kum Kee Panda Brand Lemon Pepper Grilling and Dipping Sauce and bake for an additional 15 minutes. Then broil for 4 minutes watching to ensure it will not burn.
Transfer to a serving platter and garnish with parsley.