Preheat oven to 425°F. Line a metal baking sheet with parchment paper.

Cut frozen cauliflower florets into similar size pieces (many pre-checked bags contain some larger pieces).

Place into a large bowl; add dressing and toss to coat. 4. Place coating crumbs into a second bowl.

To keep your florets from getting sticky and to facilitate neat breading, use the following method: Using your gloved right hand, place a coated cauliflower floret into the bowl of crumbs. Toss gently. Remove the dry coated cauliflower with your left hand and place it on prepared baking sheet.

Continue with the remaining cauliflower until all pieces are coated. 7. Bake for 25 minutes.

Serve with a wedge of lemon and mayo of choice, if desired.