Cut the cauliflower into florets, boil them for 3 minutes, remove them then place them in an ice bath for 3 minutes, remove the cauliflower florets and place them in a plate lined with a paper towel.
Make the batter by mixing the flour, water, salt, pepper, paprika, onion powder, and garlic powder. Whisk to combine, reserve.
In a separate bowl, add the panko bread; take a cauliflower floret, dip it the batter, then in the panko; place it in a rack, repeat the process until all the florets are breaded.
Place the breaded cauliflowers in a baking sheet or in an air fryer and bake them or fry them until golden. Put the previously fried (or baked) cauliflower in an oven-safe dish, cover it with the tomato sauce, then the vegan mozzarella cheese then put it in the oven for 35 minutes at 180℃ (360℉).
Remove the dish from the oven sprinkle with some fresh parsley and enjoy it!