Being by setting up a dredging station. First, lightly beat the eggs in a small bowl and set aside.
Next, add the panko bread crumbs to a small bowl and set aside.
Lastly, add the cauliflower florets to a large bowl, add the flour, and toss to coat. Set aside.
To prepare the sauce, add all of the ingredients to the sauce pan at once, except the corn starch. Place the cornstarch in a small bowl, add one tablespoon of water, and still until the cornstarch has dissolved. Add to the sauce pan and whisk to combine all ingredients. Bring the mixture to a slight simmer and allow to thicken while you fry the cauliflower.
Begin by heating the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
Coat each cauliflower floret in the egg and then coat with the panko bread crumbs.
Carefully place the panko-coated cauliflower florets into the hot oil. Fry each piece until golden brown - about 3 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
Once all of the pieces are fried, increase the temperature of the oil to 385 degrees and re-fry the nuggets of cauliflower for another 30-60 seconds. This will provide a deeper colour and a better crunch. This step is completely optional!
Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Serve immediately.