Dredge: Cut cauliflower into bite-sized florets. Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.
Dredge: Cut cauliflower into bite-sized florets. Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.
Sauce: Heat hoisin, soy, garlic, ginger, sriracha, and rice vinegar over medium, then whisk in cornstarch slurry. Bring to a simmer, and cook for about 2 minutes, until it begins to thicken.
Sauce: Heat hoisin, soy, garlic, ginger, sriracha, and rice vinegar over medium, then whisk in cornstarch slurry. Bring to a simmer, and cook for about 2 minutes, until it begins to thicken.