Cauliflower poppers

1.Preheat oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. 2.Thaw & dry cauliflower: If using frozen cauliflower, thaw completely (overnight in fridge or microwave). Pat the florets very dry with paper towels to remove excess moisture. 3.Season: Place the cauliflower in a bowl and sprinkle with salt. Toss gently to coat evenly. 4.Coat florets: Dip each cauliflower floret into the beaten eggs, letting excess drip off. Then roll it in the crushed cornflake crumbs until fully coated. 5.Arrange on baking sheet: Place the coated florets on the prepared baking sheet in a single layer, leaving space between each piece. 6.Bake: Bake for 20-30 minutes, flipping the florets halfway through, until they’re golden brown and crispy on the outside and tender inside. Serve: Let cool slightly, then serve warm with about ½ cup of sweet chili sauce for dipping.