Heat oven to 450°F (232ºC) with racks set in upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
Whisk together flour and cornstarch in a large bowl. Add cauliflower florets and toss to coat.
Dump cauliflower into a strainer set over a sink; shake to discard excess flour.
In now empty large bowl, beat 3 eggs. Add flour-coated cauliflower and stir to coat using rubber spatula.
Whisk together 2 cups Panko, 2 tablespoons oil, 1½ teaspoons garlic powder, 1¼ teaspoon salt, and 1 teaspoon pepper in a second shallow bowl.
Dredge cauliflower pieces in Panko mixture to coat.
Arrange cauliflower pieces in a single layer on prepared sheets.
Bake cauliflower until crispy and golden, 22–25 minutes, flipping pieces and rotating pans halfway through.
Bang Bang Sauce
Whisk together ½ cup mayonnaise, ¼ cup sweet chili sauce, 1–2 tablespoons sriracha, 2 teaspoons vinegar and 2 teaspoons honey.
Serve bang bang sauce as a dip alongside crispy cauliflower, drizzle it over top crispy cauliflower in lettuce wraps, or toss cauliflower with sauce—you choose!
Air Fryer Instructions
Heat air fryer to 450ºF (232ºC). Arrange coated cauliflower pieces in single layer in basket.
Air fry until crispy and golden brown, about 13 minutes, flipping halfway through.
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