Coat it in flour (shake off the excess).
Dip it in the beaten egg.
Cover it generously with the panko mixture, pressing lightly so it adheres well.
4. Bake to perfection.
Place the breaded florets on a baking sheet lined with parchment paper, without crowding them. Drizzle with olive oil and bake for 20-25 minutes, turning them halfway through so they brown evenly.
5. Prepare the creamy sauce.
While the cauliflower is cooking, mix the sour cream, yogurt, parsley, salt, pepper, and a few drops of lemon juice in a bowl. Taste and adjust the seasoning if necessary.
