Preheat oven to 425F and line a large baking sheet with parchment paper.

Add cauliflower florets to a large mixing bowl and season with a bit of salt and pepper. Toss to combine and set aside for later use.

Crack eggs into a shallow bowl and whisk until combined. Set aside.

Next, prepare cashew coating by adding cashews, salt, cayenne pepper, garlic powder, paprika, and starch to a food processor. Mix until a semi-final meal is achieved. You want it to be super fine so it coats the cauliflower. Transfer coating to a shallow dish and set aside.

Dip a few cauliflower florets at a time in the eggs, ensuring all sides are well coated. Then shake off excess. Transfer the cauliflower to the cashew coating and toss until thoroughly coated, using a spoon or your hands to add more coating to any bare spots.

Transfer cauliflower to your prepared baking sheet. Finally, drizzle a little avocado oil to help them crisp up.

Bake for approximately 20 minutes or until the cauliflower is golden brown.

In the meantime, prepare glaze. To a large saucepan, add honey and hot sauce and a pinch of red pepper flakes. Heat over medium-low heat, stirring frequently until it bubbles and appears combined. Set aside.

Transfer cooked cauliflower to the large mixing bowl from earlier and top with the glaze. Gently toss to combine, then serve immediately.

Best when fresh. Store leftovers covered in the refrigerator up to 3 to 4 days. Reheat in a 350F oven until hot for best results.