Preheat oven to 375°F. Line a large (three-quarter) baking sheet with parchment paper. Spread out panko bread crumbs onto baking sheet in a very thin and even layer. You want all of the panko to bake evenly so you don't want your layer to be too thick. If your baking sheet is too small, you can use two baking sheets. Spray panko lightly and evenly with canola oil spray. Bake about 5 minutes until crumbs are a light golden brown. Allow crumbs to cool.

Line a separate baking sheet with parchment paper. Take a cauliflower piece and coat it in whisked eggs, making sure to shake off any excess egg drippings before adding it to the panko bread crumbs (if the egg drippings get onto the panko, the panko will not stick to the ball). Place cauliflower onto sheet of panko crumbs. Dry your hands and scoop some panko over the cauliflower and press crumbs onto cauliflower. Remove cauliflower and place onto prepared baking sheet. Repeat with remaining cauliflower.

Place cauliflower into oven and bake for about 15-20 minutes or until cauliflower are crispy and a dark golden brown.

While cauliflower is cooking, make the ranch seasoning. Add all seasoning ingredients into a food processor and pulse until finely ground.

When cauliflower is ready, add a spoonful of ranch seasoning to a mini strainer and sprinkle seasoning over cauliflower using the strainer. Be careful not to add too much seasoning to each cauliflower as the seasoning blend is fairly concentrated. You do not need to use all the seasoning the recipe makes. You can store the remaining seasoning, use it for another recipe, or use it to make homemade ranch dressing for a dipping sauce. Garnish cauliflower with fresh parsley before serving.