These breaded cauliflower florets are a bit time intensive, but if you are just making the appetizers for a gathering, these are different and really flavorful with its curry aioli.  If you like curry, this is a lovely aioli which can be used on many of your favorite vegetables.  

Curry Aioli:
  Combine  1/2 cup of mayonnaise, 3/4 tsp. curry powder, 3/4 tsp grated lime zest and 1 1/4 tsp. lime juice and 1/4 tsp. garlic powder in a small serving bowl.  Cover and put in refrigerator until ready to use.  

Ingredients for Cauliflower:

½ cup flour
4 tsp minced cilantro
3/4 tsp salt
1/8 tsp pepper
10 Tbsp water
¾ tsp grated lime zest

1 Tbsp lime juice
1 ½ cup panko bread crumbs
1 tsp ground cumin
1/4 tsp garlic powder
6 cups 1 ½ inch cauliflower florets
​       (from 1 medium head)

Directions:

Preheat oven to 400°.  Line a baking sheet with foil, cookie racks and spray with cooking spray.
Combine flour, cilantro, ¼ tsp salt and pepper in a large bowl.  Whisk in the water and 1 Tbsp lime juice.  Combine bread crumbs, cumin, ¼ tsp garlic powder and the remaining ½ tsp salt in another large bowl. 

Divide the bread crumb mixture into two or three batches (as you bread the cauliflower the crumbs begin to get a little soggy which makes it harder for them to adhere to the cauliflower so dividing them prevents this problem.)  
Working in batches, place several cauliflower florets in the flour/water batter and stir to coat.  Let excess batter drip off, then toss lightly in the breadcrumb mixture to coat.  Transfer to the prepared pan.  Repeat with the remaining florets.  Bake the cauliflower, stirring once, (since I used cookie racks and convection bake setting I didn't need to stir) until golden, 30-40 minutes.  Serve with the curry aioli.
​  The original recipe suggested that an air fryer  - 10 minutes at 400 would work too 
Serves 10