Place cauliflower florets into a deep-sided skillet and add about 1 cup of water and one teaspoon of salt. Place a lid on and bring to a boil. Reduce heat; cover, and simmer for 10-12 minutes or until fork-tender.
Drain cauliflower and let it cool for a few minutes. Prepare a baking sheet with parchment paper.
Preheat oven to 350°F/180°C.
Cover sheet pan with parchment paper.
In a shallow wide bowl, beat the egg and add paprika, ¼ teaspoon salt, oil, garlic powder, and mustard. Whisk so that it's well combined.
In another shallow wide bowl, combine the breadcrumbs together with ¼ teaspoon salt and pepper.
Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.
Bake for 30 to 40 minutes or until golden brown.