Remove cauliflower florets from stalks and cut into bite size pieces. Discard the stalks.
Rinse and pat dry with paper towels.
Mix together panko breadcrumbs, garlic and salt in a large bowl and set aside.
Whisk eggs and transfer to a medium-sized bowl and set aside.
Fill deep fryer or skillet with oil to two-thirds and begin to heat the oil on high heat.
Allow oil to heat up.
Place a handful of cauliflower florets into the eggs and mix until they are completely coated.
Remove the florets allowing the excess egg to drop back into the bowl and then place into breadcrumbs mixture.
Toss cauliflower florets until they are completely coated.
Remove the florets allowing the excess breadcrumbs mixture to drop back into the bowl.
Once the oil is hot but not smoking, place the coated florets into the oil and allow to cook until golden.
With a skimmer or slotted spoon, turn florets over and around to ensure all sides are golden. Watch the oil to ensure it doesn't begin to smoke, lower and/or raise heat as necessary.
Once golden on all sides remove florets from oil and allow to drain on a paper towel lined baking sheet or board.
Repeat steps 7 -13 until all the florets have been coated and cooked.
Serve immediately with a dipping sauce or two of your choice.