Preheat the oven.

In a bowl, mix together vegan mayonnaise, sambal oelek, and maple syrup or agave nectar.

In another bowl, combine chopped cauliflower, flour, cornstarch, almond milk, lemon juice or apple cider vinegar, sea salt, black pepper, garlic powder, and onion powder until the cauliflower is well-coated.

Dip each cauliflower floret into the mayonnaise mixture, then coat in the Panko breadcrumbs.

Arrange the coated cauliflower on a baking sheet.

Bake in the preheated oven until crispy and golden brown.