Cut the cauliflower into bite-sized florets. Bring a pot of water to a boil, season generously with salt, and blanch the cauliflower for about 5 minutes. Drain well and pat the florets completely dry.

In a large bowl, combine the breadcrumbs, Parmesan, olive oil, minced garlic, basil, oregano, and parsley. Mix until evenly coated and slightly crumbly.

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 egg, then press it into the breadcrumb mixture until well 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 oven at 180°C / 350°F until golden and crispy on the edges. Smaller florets will take about 15 to 20 minutes, while larger pieces may need up to 25 minutes.

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