Preheat oven to 400˚F.
Line a baking sheet with parchment paper and set aside.
Place the eggs in a small mixing bowl and whisk. Set aside.
In a separate mixing bowl combine panko crumbs, parmesan cheese, oregano, basil, rosemary, salt, and pepper; mix until well incorporated.
Dip cauliflower florets in the eggs, then roll in the crumb mixture until completely coated. Continue the process with the rest of the florets and transfer them to the previously prepared baking sheet.
Bake for 20 to 24 minutes, or until golden brown and crunchy.
Remove from oven and let stand few minutes.
Serve with marinara sauce.
Calories: 195 kcal | Carbohydrates: 8 g | Protein: 18 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 144 mg | Sodium: 474 mg | Potassium: 497 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 297 IU | Vitamin C: 69 mg | Calcium: 199 mg | Iron: 2 mg | Net Carbs: 5 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.