Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.

Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.

Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. Place onto the sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on an empty prepared baking sheet. Repeat until all cauliflower is coated.

Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.

While the cauliflower is cooking, make the sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside. Add chili sauce, garlic powder, and sriracha to a small saucepan. Bring to a gentle simmer and stir until ingredients are mixed. Then add cornstarch water to the sauce and stir immediately to dissolve cornstarch. Let the sauce come to a simmer and cook until thickened, about 2 minutes.

When cauliflower is finished cooking, drizzle some of the sauce over cauliflower. Garnish with scallions.