Preheat the oven to 425°F (220°C). Place an oven-safe wire rack over a large baking sheet or line the baking sheet with parchment paper.

Wash the cauliflower and cut it into evenly sized, bite-sized florets. Pat them thoroughly dry with paper towels to remove excess moisture and help the coating adhere.

In a small bowl, whisk together the eggs and 1 tablespoon of hot sauce until well combined.

In a separate shallow bowl, combine the Panko breadcrumbs, chopped parsley, salt, and black pepper. Mix until the seasonings are evenly distributed.

Dip each cauliflower floret into the egg mixture, allowing any excess to drip off. Roll it in the seasoned Panko breadcrumbs, pressing gently to coat all sides.

Arrange the coated cauliflower florets on the prepared baking rack or baking sheet, leaving a little space between each piece to ensure even cooking.

Bake for 15 minutes, then carefully flip the cauliflower bites. Continue baking for another 10–15 minutes, or until the coating is golden brown and crispy and the cauliflower is tender.

While the cauliflower is baking, prepare the buffalo sauce by whisking together the melted butter and 1/2 cup of hot sauce until smooth and well combined.

If making buffalo cauliflower bites, gently toss the baked florets in the prepared buffalo sauce. Return them to the baking sheet and bake for another 5 minutes to help the sauce adhere.

To prepare the herby yogurt dip, combine the mayonnaise, Greek yogurt, chopped parsley, dried dill, sea salt, black pepper, and fresh lime juice in a small bowl. Stir until smooth and creamy.

Refrigerate the yogurt dip until ready to serve. Arrange the hot cauliflower bites on a serving platter and serve immediately with the chilled dip on the side.