Preheat oven to 425°F.

Line a sheet pan with parchment paper.

In a medium sized bowl, whisk together the eggs and milk. In a separate bowl combine, panko bread crumbs, grated parmesan cheese, garlic powder, paprika, salt and pepper until combined.

Working with a few cauliflower pieces at a time, add the cauliflower to the milk and egg mixture then to the dry ingredients to coat all in the mixture.

Spread coated cauliflower florets onto the prepared sheet pan in a single layer with space between them. Bake in the oven until lightly browned, about 20 to 25 minutes, flipping each piece over halfway through.

In another small bowl, combine the Buffalo hot sauce, melted butter and lemon juice until well blended. Brush the buffalo sauce mixture onto all the cauliflower florets.

Return to the oven and bake until they start to brown, about 15 minutes.

Serve hot with ranch or blue cheese dressing for dipping.