First of all, cut the top of the garlic head, pour a little bit of olive oil and put in the oven at 400F(200C) on a baking sheet.
Mix together the dry ingredients for the cauliflower, except the panko. Add the milk and mix well. Add more liquide if needed to achieve a crepe batter consistency.
On a working surface, place from left to right: the cauliflower, the batter, the panko and an oiled baking sheet. Dip the florets one by one in the batter before coating them with panko. Lay on the baking sheet. The amount of batter depends on the size of your cauli, but it's easily adjusted.
Once all the pieces breaded, bake in the oven for about 30 minutes, until they're golden and easy to pierce with a fork.
Once ready, remove the garlic from the oven and press the content of each clove into the bowl of your blender. Add all the ingredients and process until you achieve a smooth vinaigrette. Taste and adjust.
Add the lettuce to a salad bowl and cover with sauce (you'll have too much sauce, keep in the fridge for later use). Divide into two bowls, add the cauliflower nuggets, the bacon, the onion. Add some sauce if needed and garnish with cashew parmesan.