Preheat oven to 425 degrees F. Set out a wire rack into a rimmed baking sheet or use a standard broiling pan.

Break or cut cauliflower into florets and set aside.

In a large bowl, whisk to combine eggs and milk.

In a large, shallow bowl, fold together Plain Panko Crispy Breadcrumbs, Parmesan, mustard, onion, and garlic powder, sea salt, lemon zest, and pepper.

Working quickly, dip a few florets at a time in the egg mixture, let some off the mixture drip off, dredge all sides in to panko mixture, and set carefully on the prepared wire rack or broiling pan. Repeat for all the florets.

Set out a large square of foil, drizzle with 1 teaspoon olive oil, place trimmed garlic in oil, and seal foil packet up tight. Set on baking sheet with cauliflower.

Slide into oven and bake 15 minutes. Carefully flip florets (a bit of the panko mixture will stick – don't worry about it), slide back into oven, and bake another 15 - 20 minutes or until florets are a rich golden hue.

After a total of 25 minutes, pull garlic packet and carefully check that it's cooked through. Garlic cook times vary according to size. Once cooked (garlic should be golden and very soft), unwrap, and squeeze out about half the cloves. Mash cloves with a fork, then whisk in lemon juice, followed by mayo, buttermilk, and herbs. Add sea salt to taste.

Sprinkle cauliflower with fresh herbs. Serve cauliflower and dip immediately.