Preheat oven to 450 degrees and line a large baking sheet with parchment paper. Spray lightly with coconut oil spray.
Cut cauliflower head into chunks.
Combine quinoa, parsley, garlic, pepper, and milk.
Dip each cauliflower piece into the mixture and place on the tray with space between each. Cook for 20 minutes, turning each piece halfway through.
Mix together remaining ingredients in a small bowl (hot sauce, coconut oil, and syrup) and use a fork to swirl each piece into it.
Return tray to the oven for another 20 minutes, once again turning after ten minutes.
Pair with your favorite low calorie dipping sauce (I like nonfat Ranch!).