Preheat oven at 400-degree Fahrenheit an prepare a baking/cookie sheet with a parchment paper. In a bowl combine vegan mayo and panko and mix it well. Then stir in sriracha sauce and maple syrup. Adjust salt as per taste.
Toss in cauliflower florets and mix it gently by coating each floret with the batter.
Now, with the help of tongs/fork place individual cauliflower florets on the prepared sheet. Drop the remaining batter on each cauliflower floret so as to cover them thoroughly.
Place it in the middle rack of the oven and bake it for 30-35 minutes or until crispy. Garnish with sesame seeds and cilantro and serve immediately.
Air fryer option – place the parchment paper in the air fryer basket. Make sure the parchment paper is of exact shape and size of the basket. Follow step 1 and 2. Then, place each individual cauliflower florets in the air fryer basket and cover them with the remaining batter as explained in step3. Attach the basket to the air fryer and turn it on at 350 for 15 minutes. When done, turn it off and detach the basket. Garnish and serve immediately.
I used my own vegan mayo which is oil free but you may use any ¾ cup of any mayo of your choice.