Preheat the oven to 425° F (220° C). Line a baking sheet with parchment paper.

Beat the eggs in a large bowl. Add the cauliflower florets and toss well to coat. In a separate bowl, add the Panko bread crumbs.

Dredge the egg-coated cauliflower through the Panko, covering fully. Place on the prepared baking sheet. Bake for 15 minutes.

Switch the oven to broil and broil for 2-3 minutes, until crisp and golden. Meanwhile, whisk together the cornstarch and 2 tablespoons of water in a small bowl.

Heat a large skillet over medium heat. Add the sesame oil, grated garlic, grated ginger, and chili flakes. Cook for 1-2 minutes until fragrant.

Add the fresh orange juice, orange zest, tamari/soy sauce, and rice vinegar (optional, if using). Bring to a boil, then whisk in the cornstarch slurry. Cook until the sauce slightly thickens.

Remove the sauce from heat. Add the crispy cauliflower to the skillet and toss gently to coat thoroughly in the glaze.

Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions if desired.