Set up a dredging station with three bowls.

Place ¼ cup of flour in the first bowl, eggs in the second bowl, and mix panko breadcrumbs with the remaining ½ cup flour in the third bowl.

Toss the cauliflower florets in the flour in the first bowl until thoroughly coated.

Dip the coated florets in the eggs in the second bowl, then coat them with the breadcrumb-flour mixture in the third bowl.

Place the coated cauliflower florets on a baking sheet and spray them generously with canola or peanut oil.

Preheat the air fryer to 400°F (200°C).

Place the coated cauliflower florets in the air fryer basket in a single layer.

Air fry for 15 minutes, turning the florets over for the last 3 minutes of cooking and spraying them again with oil if needed.

While the cauliflower is air frying, make the General Tso sauce.

In a saucepan, combine vegetarian oyster sauce, soy sauce, chili paste, rice wine vinegar, brown sugar, and water.

Bring the sauce to a boil over medium heat, then reduce the heat and let it simmer for 10 minutes, stirring occasionally.

When the cauliflower is done, transfer it to a large bowl.

Pour the prepared General Tso sauce over the cauliflower and toss to coat evenly.

Serve the General Tso’s cauliflower with white or brown rice and steamed broccoli.