Preheat the oven to 350 degrees.

Cut up a head of cauliflower into florets and set aside.

Spread panko crumbs out on a parchment lined baking sheet and bake for about 5 minutes. Allow to cool.

Whisk eggs in bowl.

Dip cauliflower into egg mixture, being sure to shake off excess egg, and then place onto panko crumbs and press onto cauliflower.

Once covered in crumbs, place onto another parchment lined baking sheet.

Once all florets are covered in panko, bake for about 15-20 minutes.

While the florets are cooking make the sauce by first combining cornstarch and water in a small bowl until completely dissolved.

In a saucepan, combine honey, minced garlic, onion powder, soy sauce and sriracha.

Bring to a simmer and then add the cornstarch mixture. Stir to dissolve into the sauce.

Let sauce come back to a simmer until sauce starts to thicken. Be sure to stir occasionally so it doesn’t clump.

Pour sauce over cauliflower and gently stir.