Heat the vegetable oil in a large pan over medium-high heat.

In a bowl, mix together the Panko breadcrumbs, Parmesan cheese, and Creole seasoning, then set the mixture aside.

Take the cauliflower florets and coat them first in the flour. Dip each piece into the beaten eggs, then roll them in the Panko mixture, making sure to press the crumbs onto the cauliflower to get an even coating.

Fry the cauliflower bites in batches of 5 or 6, cooking them for 2-3 minutes on each side or until they turn golden and crispy.

Once fried, place the cauliflower on a plate lined with paper towels to drain the excess oil.

Serve hot and enjoy!