Cut the broccoli lengthwise into three portions.

Combine the tapioca starch and the almond milk, and whisk until the starch is completely hydrated.

For the flour coating, combine the all-purpose flour, panko bread crumbs, nutritional yeast, granulated garlic, cayenne pepper, and salt mix to combine.

Dip the broccoli stem into the liquid, coating both sides. Keeping the florets free of the liquid and the flour coating.

Press and coat the stems with the flour mixture.

Repeat this process three times.

Heat a heavy large heavy sauté pan over medium heat. Add the olive oil, once the oil is hot add the broccoli. Cook the until a deep golden brown. Flip the broccoli cooking the other side. Temperature management is key, if the pan is too hot the coating will brown faster than the broccoli will cook.

Add the diced Medjool dates, golden raisins, lemon zest, and thyme leaves. Sauté for 1 minute.

Add the almond milk, and reduce heat to a low simmer for 2 minutes.

Add the garlic confit and a dash of garlic oil to the vinaigrette.

You have two super cool choices. The first is to plate it like the video as an individual plate. The second which could be very cool is building a broccoli platter. Shingle the broccoli on the platter with walnut vinaigrette over the top and thyme leaves scattered all over the platter.

Temperature is king the cooking this dish. Too hot and the coating cooks too fast, too cold and the coating is soggy and oily. This is an example of having patience, the temperature needs to be high enough that the coating is bubbling along the side. The stem of the broccoli needs to be cooked all the tough, this gives a tender bite and yet a little tooth to it.