Preheat the oven to 400˚F (204˚C) and line a baking sheetwith parchment paper for easier cleanup.
Remove the core from the cauliflower and break or cut the individual florets from the head. If the florets are too large, cut them in half.
In a medium bowl, whisk the flour, thyme, oregano, and salt and pepper until fully combined.
In another medium bowl, whisk the panko breadcrumbs and poultry seasoning until fully combined.
In a third medium bowl, whisk the vegan egg and plant-based milk together until fully combined.
Dip a cauliflower floret in the egg and milk, then roll in the flour mixture, then dip in the egg mixture again, and roll in the breadcrumbs until fully coated. Place on the baking sheet and repeat with the remaining florets. Give the florets enough space so they don’t touch. If they touch, they’ll likely steam and won’t get as crispy.
Bake for approximately 15 minutes, or until golden and crispy, then turn them over and bake for another 10 to 15 minutes, or until they’re evenly crispy and browned. The cauliflower should be fork tender.