Preheat your oven to 400°F. Prepare a baking sheet by lining it with parchment paper, placing a wire rack on top, and spraying it with cooking spray to prevent sticking.

In a medium bowl, crack the eggs, lightly beat them, and season with a pinch of salt and black pepper.

In another medium bowl, mix the breadcrumbs, flour, salt, and pepper together.

Set up a dredging station: have the cauliflower florets, eggs, and breadcrumb mixture ready. Dip each cauliflower piece into the eggs, then coat it in the breadcrumb mixture. Shake off any excess and place each piece on the prepared baking sheet. Continue this process until all cauliflower pieces are coated.

Generously spray the coated cauliflower with olive oil spray or drizzle with olive oil.

Bake on the center rack for 25-30 minutes, until they turn golden brown.

In a small pot, combine all the sauce ingredients and whisk well. Bring to a boil, then reduce to a simmer and whisk for an additional 2 minutes. Remove from heat and let it thicken slightly as it cools.

Once the cauliflower is baked, transfer it to a large bowl. Drizzle the sauce over the cauliflower, shaking the bowl gently to ensure each piece is thoroughly coated with the sauce. Do this while the cauliflower is still hot.

Place the coated cauliflower on a serving platter, pouring any remaining sauce from the bowl over the top. Garnish with chopped chives and sesame seeds.

Serve warm and enjoy!