Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.

Whisk together all-purpose flour and cornstarch in a large bowl. Toss cauliflower florets to coat.

Transfer coated cauliflower to a strainer to remove excess flour.

In a clean bowl, beat the eggs and coat flour-dusted cauliflower pieces.

In another bowl, mix Panko breadcrumbs with olive oil, garlic powder, salt, and pepper. Dredge cauliflower pieces.

Arrange coated cauliflower in a single layer on lined baking sheets. Bake for 22-25 minutes until golden brown.

Whisk together mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and honey for the sauce.

Serve hot, drizzled with Bang Bang sauce or with the sauce on the side for dipping.