In three separate bowls, place the flour mixed with salt and pepper, beaten eggs, and panko breadcrumbs. Dredge each cauliflower floret in flour, dip in egg, and then coat with panko breadcrumbs.

Fry the Cauliflower

In a large pot or deep skillet, heat vegetable oil over medium-high heat. Fry the breaded cauliflower florets in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Making the General Tso's Glaze

Combine Ingredients

In a saucepan, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced ginger, minced garlic, and red pepper flakes. Heat over medium heat until the mixture begins to simmer.

Thicken the Sauce

In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk the slurry into the sauce and cook until thickened, about 2-3 minutes. Remove from heat.

Preparing the Lime Dip

Mix the Dip

In a small bowl, combine sour cream, lime juice, lime zest, and salt to taste. Mix until smooth.

Final Assembly

Serve

Toss the fried cauliflower florets in the General Tso's glaze until well coated. Serve immediately with lime dip on the side.