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Preheat the oven to 425°F. Line a baking sheet with parchment paper, set aside.
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In a large bowl drizzle florets with olive oil. Toss with flour and garlic powder until evenly coated.
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In a food processor, pulse breadcrumbs. Coat the cauliflower with milk and toss well in breadcrumbs.
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Arrange in a single layer on the baking sheet. Bake on the middle rack for 25 minutes.
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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.
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Transfer to a serving platter and garnish with parsley.