Cut the cauliflower into bite-size florets. Bring a large pot of salted water to a boil, add the cauliflower, and blanch for about 5 minutes, just until slightly tender.

Drain the cauliflower well and pat the florets completely dry with paper towels.

In a large bowl, combine the breadcrumbs, Parmesan, olive oil, garlic, parsley, basil, oregano, and black pepper. Mix until the crumbs are evenly coated and slightly moist.

Crack the eggs into a separate bowl and whisk until smooth.

Working with one floret at a time, lightly coat it in flour, dip it into the beaten egg, then press it gently into the Parmesan breadcrumb mixture until evenly covered.

Arrange the coated cauliflower in a single layer on a parchment-lined baking sheet, leaving a little space between each piece.

Bake in a preheated 180°C / 350°F oven for about 20 to 25 minutes, until the coating is golden and crisp and the cauliflower is tender inside.

Remove from the oven and serve immediately while hot and crispy.