Preheat oven to 425°F. Line a rimmed sheet pan and set a wire rack on top. Brush the rack lightly with olive oil.
Trim cauliflower into bite-size florets. Pat very dry with towels to help them crisp.
Stir breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow bowl.
Whisk the beaten eggs in a separate large bowl until smooth and foamy.
Toss florets in the egg to coat, letting excess drip. Press each piece into the crumb mixture until well covered.
Arrange coated florets on the rack, spacing them out. Drizzle or mist with the remaining olive oil.
Bake for 15 minutes. Flip carefully, then bake 8–12 minutes more until deep golden and tender-crisp.
Broil 1–2 minutes if you want extra crunch. Watch closely to prevent burning.
Shower with parsley and serve hot with marinara or ranch for dipping.