Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets about 2-3 cm, rinsing and thoroughly drying them to prevent steaming during baking.
In a large mixing bowl, whisk together the beaten eggs (or flaxseed slurry), smoked paprika, garlic powder, and a pinch of salt until smooth and slightly frothy.
Add the panko breadcrumbs to the bowl and toss to coat evenly, creating a crispy coating for the cauliflower.
Toss the cauliflower florets in the batter, ensuring each piece is well coated with the seasoned breadcrumbs mixture.
Using a spatula, transfer the coated florets onto the prepared baking sheet, spreading them out in a single layer to allow even baking.
Lightly spray or brush the cauliflower with neutral oil to promote crispness and golden color.
Bake for 25-30 minutes, flipping the florets halfway through, until they are deep golden and crispy at the edges.
Once baked, remove from the oven and let the bites rest on a wire rack for 5 minutes to set the crust and prevent sogginess.
Squeeze fresh lemon juice over the cauliflower bites for brightness, then serve hot with your favorite dips or salads.
