Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dredge the cauliflower florets in flour, shake off the excess, then dip in beaten eggs, and finally coat with a mixture of breadcrumbs and parmesan.
Place the coated florets on the baking sheet, and bake for 20 minutes, or until golden brown and crispy.
Remove the cauliflower from the oven, top each piece with some marinara sauce and a sprinkle of additional parmesan cheese. Return to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly.
Allow the dish to cool for a few minutes, then serve and enjoy!
Notes
When cutting the cauliflower, try to make the florets a uniform size for even cooking.
To prevent the cauliflower from becoming soggy, don't overcrowd the baking tray.
For a more golden and crispy result, consider flipping the cauliflower pieces halfway through baking.
When adding the tomato sauce and cheese, don't overload each piece. Too much can make them soggy.
Let the dish rest for a few minutes after baking before serving to allow the cheese to set a bit.