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Sticky Lemon Cauliflower

Crispy Sticky Lemon Cauliflower for a Zesty Vegan Treat

Enjoy this Sticky Lemon Cauliflower, a crispy vegan delight perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower cut into florets
  • 1/2 cup Milk of Choice non-dairy for vegan option
  • 1/2 cup Fine Cornmeal or Flour use gluten-free flour if necessary
  • 1-2 teaspoons Oil omit for lower fat
  • 1 cup Panko Breadcrumbs use gluten-free panko if needed
For the Lemon Sauce
  • 1 cup Vegetable Broth or substitute with water
  • 1/4 cup Lemon Juice fresh is best
  • 1/4 cup Pure Maple Syrup or Honey/Agave
  • 2 tablespoons Rice Vinegar or Apple Cider Vinegar choose based on availability
  • 2 cloves Minced Garlic fresh garlic preferred
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Powdered Ginger adjust to taste
  • 1 tablespoon Cornstarch or Arrowroot for thickening the sauce
  • Lemon Zest optional for garnish

Equipment

  • Oven
  • Medium bowl
  • Large Ziplock Bag
  • colander
  • Saucepan
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
  2. Wash and cut the cauliflower into bite-sized florets, then set aside.
  3. In a medium bowl, whisk together your choice of milk, fine cornmeal, and oil until smooth.
  4. Place the cauliflower florets in a large ziplock bag and pour the batter over. Seal and shake to coat.
  5. Drain any excess batter from the coated cauliflower in a colander.
  6. In a large bowl, toss the drained cauliflower with panko breadcrumbs.
  7. Arrange the coated cauliflower on the parchment-lined baking sheet in a single layer. Bake for 35-40 minutes.
  8. While the cauliflower bakes, prepare the lemon sauce by whisking vegetable broth, lemon juice, maple syrup, rice vinegar, minced garlic, salt, powdered ginger, and cornstarch in a saucepan over medium heat until thick.
  9. Once the cauliflower is done, drizzle the lemon sauce over it in a large bowl and toss to coat.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 500mgFiber: 3gSugar: 4gVitamin C: 60mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in the oven at 375°F (190°C) for 10-15 minutes.

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