Step 1: Prepare the Ingredients

1. Preheat Your Oven:
   • Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it with olive oil.
2. Cut the Cauliflower:
   • Wash the cauliflower and cut it into medium-sized florets. Pat them dry with a paper towel to remove any excess moisture.
3. Prepare the Coating Mixture:
   • In a mixing bowl, combine the oat bran, rice flour, minced garlic, parsley, ground black pepper, paprika, smoked paprika, and a pinch of salt. Mix well to ensure the spices are evenly distributed.
4. Whisk the Eggs:
   • In a separate bowl, crack the eggs and beat them until smooth. Add a splash of water or milk if needed to make the egg mixture more fluid.

Step 2: Bread the Cauliflower

1. Coat the Cauliflower:
   • Dip each cauliflower floret into the egg mixture, ensuring it’s well-coated.
   • Next, roll the floret in the oat bran and rice flour mixture, pressing lightly to ensure the coating sticks.
2. Place on Baking Tray:
   • Arrange the breaded cauliflower florets on the prepared baking tray in a single layer. Make sure they are not touching each other for even cooking.

Step 3: Bake the Cauliflower

1. Drizzle with Olive Oil:
   • Lightly drizzle olive oil over the cauliflower florets. This will help them crisp up nicely in the oven.
2. Bake:
   • Place the tray in the preheated oven and bake for 20-25 minutes, turning the cauliflower halfway through to ensure even browning.
   • The cauliflower should be golden-brown and crispy on the outside, yet tender on the inside.

Step 4: Prepare the Lemon Dressing (Optional)

1. Make the Dressing:
   • While the cauliflower is baking, mix the lemon juice, a pinch of salt, and a little olive oil in a small bowl.
   • You can drizzle this over the baked cauliflower just before serving for an extra zing of flavor.
2. Serve:
   • Once the cauliflower is done, remove it from the oven and let it cool for a minute. Serve hot with a sprinkle of freshly chopped parsley.