Steam cauliflower florets until tender. (10-15 minutes)
Place steamed cauliflower florets in a food processor and pulse a few times until it looks like fine crumbs. (Make sure there are no chunks left.)
Transfer cauliflower crumbs in a doubled cheese cloth and squeeze out all the liquid. (You may have to let it cool a bit or it will be too hot for you to squeeze.)
Place cauliflower in a mixing bowl and add Parmesan cheese, dry parsley, and garlic powder. Mix well, until all evenly incorporated. (Taste to see if you want to add salt. Parmesan cheese is quite salty and you may feel like it's enough salt.)
Preheat the oven to 425 and line a large baking sheet with parchment paper.
Use a cookie scoop to scoop out cauliflower "dough." Press it into a ball with your hands and place it on the baking sheet. (I used #40 scoop.)
Press down to flatten the "dough" into a thin disk, fixing the broken edges. The goal is for the disks to be only about 3 millimeters thin.
Repeat with all the "dough." You will get about 12 pieces.
Bake for 15-17 minutes, until deep golden brown.
Let the cauliflower crisps cool before taking them off the baking sheet. Use a spatula to gently scoop them up.