1: Preheat the oven to 180°C with the fan setting.
2: Prepare the cauliflower by removing the leaves and cutting it into florets.
3: In a bowl, mix the breadcrumbs, grated Parmigiano Reggiano, minced garlic, and crushed chili.
4: Coat the cauliflower florets in extra virgin olive oil, then dip them in the breadcrumb mixture until well coated.
5: Place the breaded cauliflower on a baking tray lined with parchment paper.
6: Bake in the preheated oven for 25 to 30 minutes or until golden brown.
