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1 head broccoli into florets

3/4 cup flour

1/2 tbsp RoniB's Kitchen Garlic Chilli Paste

1/2 cup cornstarch

3/4 cup unsweetened nut milk + 2 tsp apple cider vinegar

1/2 tsp sea salt

1 tsp garlic powder

1/2 tsp smoked paprika

1 cup panko breadcrumbs (season with salt & pepper)

Sesame seeds and sliced spring onions (optional)

FOR THE SAUCE

3/4 cup vegan mayonnaise

1/2 cup RoniB's Kitchen Garlic Chilli Paste

2 tbsp maple syrup

Preheat oven 230C. Line baking pan with greased aluminium foil
In a bowl, mix all dry ingredients. Add wet ingredients to make the batter. If too thick, add more milk
Place panko in a separate bowl, set aside
Toss broccoli florets in batter to coat. Then toss in panko breadcrumbs. Place in lined baking tray
Bake in oven for 15 minutes
Meanwhile, make the sauce by mising all ingredients. Add more maple syrup if too hot. Should be liquid-y
Remove the baked florets from overn and toss in the sauce, covering each completely
Using tongs, replace the coated florets on baking tray and bake for a further 2 minutes
Top with spring onions and sesame seeds, if desired