Preheat oven to 400°. Line a baking sheet with parchment.
In a large bowl, combine flour and cauliflower and toss until fully coated. Set up a dredging station: In one bowl, add panko breadcrumbs. In another, whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to baking sheet and season with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.
In a small bowl, whisk together cornstarch and water until cornstarch is completely dissolved. Set aside. Combine soy sauce, honey, garlic, lime juice, and sriracha in a small saucepan over medium heat. When mixture reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again and cook until sauce thickens, about 2 minutes.
Toss cooked cauliflower in sauce until evenly coated. Return cauliflower to baking sheet and broil for 2 minutes.
Garnish with scallions.
