Preparation
Preheat the oven to 205 °C (400 °F).
Prepare two deep dishes. In the first dish, beat the eggs together with the salt and pepper. Pour the Haiku Panko into the second dish.
Dip the cauliflower florets in the egg mixture, turning to make sure they are completely covered. Drip off the excess then coat with the Panko. Dip the florets in the egg mixture and Panko a second time.
Cover a cookie sheet with parchment paper. Put the cauliflower florets on the paper after they are fully coated in Panko. Cook in the oven for 16 to 20 minutes, turning a couple of times, just until they are golden brown.
In a bowl, mix the mayonnaise with the sweet Chili sauce, honey, sriracha and half of the chives. Salt and pepper.
Garnish the cauliflower with the rest of the chives. Serve with the spicy sauce.
