Prepare the dry and wet ingredients for coating the cauliflower florets. One floret at a time, dredge in the egg mixture, coat in the panko mixture, then transfer to an amply greased baking sheet. Repeat until all have been used. Spray the tops of each floret with olive oil spray, then Bake @ 400F for 25 minutes. Remove from oven. Toss half of cooked cauli in buffalo sauce, then return to the oven for another 5 - 10 mins until crisp. Garnish with diced chive & dip into blue cheese dressing. In a mixing bowl combine the hoisin sauce and honey, then toss in the remaining cauli. Bake for another 5 - 10 mins until crisp, then garnish with scallions + sesame seeds and dip in sweet chili sauce.
