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Add a couple tablespoons of the flour to gallon size bag/container and set aside.
Take your cauliflower and cut it into medium size florets. Rinse the florets with water and place in gallon sized bag/container containing the flour. Seal bag and shake until cauliflower is evenly coated with flour.
Beat eggs and add to second bag/container. Add cauliflower to egg mixture. Seal and shake.
Meanwhile add the remaining flour, roasted garlic breadcrumbs, panko, and a little salt and pepper to the other bag/container. Return cauliflower to the bag/container with the flour mixture adding a few pieces at a time. Shake until the pieces are evenly coated.
Deep fry at 400° until golden brown. Place cooked cauliflower into third container and add the sweet chili sauce. Add lid to container and lightly shake until sauce is evenly coating the cauliflower.
Garnish with thinly sliced green onion and sesame seeds. For a little extra heat sprinkle on a few red pepper flakes. Enjoy!