Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Cut the cauliflower into bite-sized florets and transfer to a large bowl.

In a small bowl, whisk together the eggs until smooth. Place the panko breadcrumbs in a resealable bag.

Dip each cauliflower floret into the egg, let excess drip off, then place in the bag with breadcrumbs and shake to coat.

Arrange the coated florets in a single layer on the prepared baking sheet and bake for 15-20 minutes.

In a saucepan, combine orange juice, sugar, vinegar, soy sauce, garlic, and ginger. Heat until boiling.

Mix cornstarch with water until smooth, then add to the boiling sauce, whisking constantly until thickened.

Drizzle the thickened sauce over baked cauliflower, toss gently, and serve warm.