Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together eggs until fully combined to create an adhesive mixture.

In a Ziploc bag, pour in panko breadcrumbs to prepare for coating the cauliflower.

Dip each cauliflower floret into the egg mixture, letting excess drip off before coating with breadcrumbs.

Transfer the egg-dipped florets into the bag with breadcrumbs, seal tightly, and shake gently until well-coated.

Arrange the coated florets on the baking sheet, spacing evenly to allow air circulation as they bake.

Bake for 15-20 minutes until golden brown and crispy, keeping an eye to prevent burning.

In a saucepan, combine orange juice, sugar, vinegar, soy sauce, garlic, ginger, and sriracha over medium heat until it boils.

Mix cornstarch with a little water in a separate bowl, then slowly add to the boiling sauce until thickened.

Once the cauliflower is done, drizzle the thickened sauce over and toss gently to coat.