1. Preheat your oven to 400°F or 200°C.

2. Rinse the cauliflower under cold water and remove its leaves and stem. Break it down into individual florets.

3. In a large bowl, whisk together the flour and a pinch of salt. Gradually add in the milk, whisking continuously until you have a smooth, lump-free batter.

4. Melt the butter in a separate bowl, either in the microwave or over low heat on your stovetop.

5. Dip each cauliflower floret into the melted butter, making sure it's evenly coated. Then, roll the buttery floret in the flour mixture to coat it completely. Place the coated cauliflower on a baking sheet lined with parchment paper.

6. Roast the cauliflower in the preheated oven for 20-25 minutes, or until it's golden brown and tender.

7. While the cauliflower is roasting, combine the grated parmesan cheese and chopped parsley in a small bowl.

8. Once the cauliflower is done, remove it from the oven and sprinkle the parmesan-parsley mixture evenly over the top. Serve hot, straight from the oven.