Recipe:

3 large eggs
2 cups whole-wheat Panko bread crumbs* or gluten-free as needed
2 tablespoons extra-virgin olive oil
1½ teaspoons garlic powder
Salt and pepper
¾ cup all-purpose flour*
¼ cup cornstarch or arrowroot starch
1 large head cauliflower, about 2 pounds, cut into florets ¼ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha
1 teaspoon rice vinegar
1 teaspoon honey
Thinly sliced scallions, serranos, and sesame

Method:

Preheat oven to 450°F (232ºC) with racks set in upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
Beat eggs together in a shallow bowl. Combine Panko, oil, garlic powder, 1¼ teaspoon salt, and 1 teaspoon pepper in a second shallow bowl. Whisk together flour and cornstarch in a third bowl.
Dip a piece of cauliflower in flour mixture to coat; shaking excess flour off. Transfer to egg and dip, turning to coat; let excess egg drip off then dredge in Panko mixture to coat. Transfer coated cauliflower to prepared baking sheet. Repeat breading process with remaining cauliflower pieces. Bake until cauliflower is crispy and golden, 22–25 minutes, flipping pieces and rotating pans halfway through. For the sauce, whisk together mayonnaise, sweet chili sauce, sriracha, vinegar and honey.