Preheat your oven to 400°F if you prefer baking, or heat a large skillet over medium-high heat for pan-frying. Line a baking sheet with parchment if baking. Arrange three bowls for the flour, milk-and-egg mix, and panko for a smooth assembly line.

Season the florets with a pinch of salt and pepper. Toss each floret in flour, dip into the milk-and-egg mixture, then coat in panko until dressed in a crunchy jacket.

For pan-frying, add the oil to the hot skillet and cook the florets in batches until golden and crisp on all sides, about 3–4 minutes per side.

For baking, spread florets on the sheet, spray a light mist of oil, and bake for 20–25 minutes, flipping once, until crisp and golden.

In a small saucepan, melt the butter over medium heat and add minced garlic. Let it shimmer for about 30 seconds until fragrant (not browned).

Add honey, soy sauce, and rice vinegar, stirring until glossy. Simmer gently until the sauce thickens slightly.

If you like heat, stir in red pepper flakes.

Place the cooked cauliflower in a large bowl, pour the warm sauce over it, and toss quickly so each piece gets a sticky shine.

Transfer to a serving platter and sprinkle sesame seeds and sliced green onions.

Serve immediately and watch the smiles begin.