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Sticky Lemon Cauliflower

Irresistibly Sticky Lemon Cauliflower for a Flavorful Twist

Sticky Lemon Cauliflower is a delightful, plant-based adaptation of lemon chicken, featuring a crispy texture and sweet-savory glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Gluten-Free, Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower
  • 1 cup Milk of Choice Use non-dairy milk for vegan option.
  • 1 cup Fine Cornmeal or Flour Gluten-free flour can be substituted.
  • 1-2 teaspoon Oil Optional for lower fat.
  • 1 cup Panko Breadcrumbs Use gluten-free panko if needed.
For the Sauce
  • 1 cup Vegetable Broth Can replace with water or other broth.
  • 1/4 cup Lemon Juice Fresh juice is ideal.
  • 1/4 cup Pure Maple Syrup Can be replaced with honey or agave.
  • 2 tablespoons Rice Vinegar or Apple Cider Vinegar
  • 2 cloves Minced Garlic Fresh garlic is preferred.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Powdered Ginger Adjust to taste.
  • 1 tablespoon Cornstarch or Arrowroot Interchangeable.
  • 1 teaspoon Lemon Zest Optional for garnish.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Whisk
  • colander
  • Saucepan
  • ziplock bag

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and cut the head of cauliflower into bite-sized florets.
  3. In a mixing bowl, whisk together your milk, cornmeal (or flour), and oil to create a smooth batter.
  4. Transfer the cauliflower to a ziplock bag, pour the batter over it, seal and toss until coated.
  5. Place the coated cauliflower in a colander to drain excess batter.
  6. Toss the drained cauliflower in panko breadcrumbs until fully coated.
  7. Spread the coated cauliflower evenly in a single layer on the baking sheet.
  8. Bake for 35-40 minutes, flipping halfway until golden and crispy.
  9. Prepare the lemon sauce by whisking together vegetable broth, lemon juice, maple syrup, vinegar, garlic, salt, ginger, and cornstarch in a saucepan.
  10. Once thickened, pour the lemon sauce over the baked cauliflower and toss gently to coat.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 350mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 1mg

Notes

Ensure the cauliflower is well drained after coating to maintain crispiness. Experiment with the sauce by adding orange juice for a citrusy twist.

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