Instructions

• Preheat the oven to 400°F (200°C). Place a wire rack on a baking sheet and spray the rack lightly with nonstick spray (or olive oil spray).
• In a bowl, lightly beat the 2 large eggs until combined.
• In a second bowl, combine 3/4 cup seasoned bread crumbs, 1/3 cup panko bread crumbs, and 3 tablespoons all-purpose flour; stir to mix evenly.
• Working one floret at a time, dip each piece of cauliflower into the beaten eggs, then press it into the breadcrumb mixture to coat completely. Place each coated floret spaced in a single layer on the prepared wire rack.
• When all florets are breaded and arranged on the rack, spritz the tops lightly and evenly with the olive oil spray.
• Roast the cauliflower in the preheated oven for 25 to 30 minutes, turning once halfway through if desired, until the florets are golden and crisp.
• While the cauliflower roasts, make the sauce: combine 4 tablespoons honey, 3 tablespoons chili garlic sauce, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 teaspoon freshly grated ginger, and 1/4 teaspoon minced garlic in a small saucepan. Whisk to combine.
• Heat the sauce over medium heat until it comes to a simmer, then cook for 1–2 minutes while whisking. Remove the pan from the heat and let the sauce cool slightly; it will thicken as it cools.
• When the cauliflower is done, remove it from the oven. Either drizzle the sauce over the cauliflower or place the cauliflower in a bowl and toss gently to coat, using as much sauce as you like. (You can also serve extra sauce on the side as a dip.)
• Sprinkle the finished cauliflower with the thinly sliced green onions and serve immediately.