Wash cauliflower and pat dry. Preheat over to 400 degrees F. Line a large baking sheet with parchment paper.
Remove stem and cut the cauliflower into 1-2 inch bite sized pieces. In a small bowl, add the eggs and whisk to create an egg wash. In a separate bowl, add the panko crumbs. In small batches, dip the cauliflower pieces into the egg wash and let any excess egg drip off. Add the egg washed cauliflower, a few pieces at a time into the panko crumbs. Toss the cauliflower generously in the crumbs to ensure each piece is evenly coated. Place on the baking sheet ensuring pieces aren't touching so that they cook evenly and get nice and crispy.
Bake for 15-20 minutes or until panko crumbs begin to brown and fork can be inserted into largest piece. Remove from oven and place in a large bowl.
While cauliflower is baking, in a small saucepan, mix together BeeMaid Liquid Honey, hoisin sauce, minced garlic, and onion powder. In a small cup, add the cornstarch and cold water and mix until cornstarch is dissolved. Water must be cold in order for the cornstarch to thicken the sauce. Add the cornstarch water mixture to the saucepan. Mix well. Cover and cook over medium heat until sauce begins to bubble and thicken - about five minutes. Remove from heat.
Pour thickened honey garlic mixture over baked cauliflower pieces and mix well to evenly coat.
These are best eaten hot, but if you have any leftovers, you can store in a container in the fridge for 2-3 days, coating will soften over time.