Preheat your oven to 220 C / 425 F

Remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces (through the stem), cut off the stem from each piece on a diagonal slice, then remove the florets, making sure to cut the bigger ones into smaller ones that way they´re all similar in size, add the florets into a strainer and rinse under water, then add into a salad spinner and spin dry or add over a dishcloth an pat dry

Add the florets of cauliflower into a large bowl, then drizzle in the olive oil, making sure to coat each floret, add in the panko breadcrumbs, garlic powder, paprika, and season with sea salt & black pepper, toss together until well mixed

Transfer the florets into a large baking pan, making sure they're all in a single layer and evenly spaced out, add into the preheated oven, roast between 25 to 30 minutes or until golden and crispy, make sure to get in there at the half way point and flip each floret so they all evenly roast

In the meantime, make the mayo aioli, add the cloves of garlic into a mortar, along with the saffron, and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil, and season with sea salt & black pepper, whisk together until you get a creamy sauce

Transfer the mayo aioli into a serving dish, decorate the crispy cauliflower florets around it, top off with chopped parsley, serve at once, enjoy!