For Brenda and Aaron Beener at New York City's Seasoned Vegan, soul food is more than a type of cuisine—it's the practice of cooking with love. Serve these bites as a crowd-pleasing side or over a salad.
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Whisk water, flour, granulated garlic, granulated onion, salt and pepper in a large bowl. Place panko in another bowl. Add cauliflower to the batter and toss to coat. Remove the florets, one by one, and tap off excess batter. Roll in the breadcrumbs and place on the prepared pan.
Bake for 15 minutes. Flip the cauliflower; bake until brown and crispy, about 10 minutes more.
Toss the cauliflower with barbecue sauce in a large bowl, then return to the pan. Bake until crispy, about 15 minutes more. Garnish with parsley, if desired.