Preheat Oven: Preheat your oven to 425°F (220°C).

Season Cauliflower: Place the cauliflower florets in a large bowl. Squeeze the lemon slices over the cauliflower, and season with a little bit of salt and some dill.

Set Up Dredging Station: Prepare three separate bowls. Place the flour in one bowl, the beaten eggs in another, and mix the panko breadcrumbs, Parmesan cheese, minced garlic, Italian herbs, salt, and black pepper in the third bowl.

Coat the Cauliflower: Dredge each cauliflower floret in the flour, dip into the beaten eggs, and then coat with the breadcrumb mixture.

Arrange for Baking: Place the coated cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil.

Bake: Bake in the preheated oven for 20-25 minutes, or until the cauliflower is golden brown and crispy, flipping halfway through.

Mix Ingredients: In a bowl, combine the sour cream, yogurt, lemon juice, chopped parsley, black pepper, and a little bit of salt. Mix well until smooth.

Adjust Seasoning: Taste and adjust seasoning if necessary. Add more lemon juice or salt if desired.

Garnish: Once the cauliflower is baked and crispy, remove it from the oven and let it cool slightly.

Serve with Sauce: Serve the crispy cauliflower with the creamy herb sauce on the side. Garnish with fresh parsley if desired.