Preheat oven to 375 degrees.

First, you are going to make vegan “buttermilk” with the coconut milk and vinegar. Add the apple cider vinegar to the coconut milk, stir and set aside for at least 5 minutes. It will thicken up a bit and this is your vegan buttermilk!

Next, whisk together the mayo, chili sauce and maple syrup in a bowl. You can add more chili sauce if you like it spicy (and we do!). Set aside. This is your dipping sauce or “bang bang” sauce.

Add the Panko to a bowl and set aside.

Add a Silpat to a large baking sheet, spray with cooking spray.

Take your freshly-made vegan buttermilk and place in a medium-sized bowl. Whisk in the flour, corn starch, salt and hot sauce. Dip each floret into the thick sauce, then into the bowl of panko bread crumbs. Place on your baking sheet, floret side up. The easiest way to do this is to hold the broccoli floret by the stem and only dip the floret part, then dip in the breadcrumbs. I have tried submerging the entire floret in the batter and it is VERY messy and does not change the taste of the dish. Repeat for all of the florets. Spray the top of the broccoli with cooking spray.

Cook for 20-25 minutes. If the broccoli is not browning (this varies from oven to oven), broil them for no more than 2-3 minutes and that will crisp and brown them up nicely.