Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Wash the cauliflower head thoroughly and pat completely dry with paper towels. Cut the head into even, bite-sized florets to ensure uniform cooking.

In a large mixing bowl, toss the cauliflower florets with extra-virgin olive oil until every piece is evenly coated.

In a small bowl, whisk together the freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, dried oregano, dried thyme, kosher salt, and black pepper.

Add the dry seasoning mixture to the oiled cauliflower, tossing well to press the cheese and breadcrumbs onto the florets so they adhere nicely.

Spread the cauliflower bites in a single layer on the prepared baking sheet, making sure there is space between them so they roast rather than steam.

Roast in the preheated oven for 20 to 25 minutes, or until the cauliflower is tender when pierced with a fork and the coating is deeply golden and crispy.

Remove from the oven, garnish immediately with freshly chopped parsley, and serve hot with lemon wedges on the side.