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–+ servings

Lemon Pepper Glazed Cauliflower

A delicious vegan Lemon Pepper Glazed Cauliflower recipe inspired by lemon chicken, featuring a tangy, sweet glaze that coats crispy cauliflower florets.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Finger Food, Main Course
Cuisine American, Asian, Chinese, Fusion
Servings 3 people
Calories 456 kcal

Equipment

  • sauce pan
  • large pan or wok
  • mixing bowls

Ingredients
  

Cauliflower

  • 1 medium head cauliflower makes 2-3 cups of florets

Glaze

  • ⅓ cup lemon juice from 1 ½ lemon
  • ¼ cup maple syrup or other liquid sweetener
  • 2 teaspoon crushed black pepper
  • 1 tablespoon soy sauce

Corn starch slurry

  • ½ tablespoon cornstarch
  • 1 tablespoon water room temp

Batter

  • ½ cup all purpose flour
  • 1 tablespoon corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup water room temp

Breading

  • 1 ½ cup bread crumbs
  • ½ cup desiccated coconut or sub more bread crumbs

Cooking and Serving

  • lemon zest for garnishing
  • chopped basil for garnishing
  • neutral oil for frying
  • rice

Instructions
 

Preparing the glaze

  • Mix everything (except the diluted cornstarch) into a sauce pan and cook over low heat for 3-4 minutes until it starts to boil.
  • Turn off heat then pour in the cornstarch slurry and mix until it thickens.
  • Note: You can also use this glaze as a dipping sauce.

Preparing and Cooking the cauliflower

  • In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
  • Evenly coat the florets in the batter.
  • In another bowl, add in the bread crumbs and desiccated coconut. Mix.
  • Place each cauliflower into the breadcrumb mixture. Coat and press down the bread crumbs on the cauliflower.
  • After coating each one in the batter then bread crumbs, you can repeat this step to double coat the cauliflower if you’d like!
  • Heat enough oil to submerge the cauliflower in a large pan or wok. Leave to heat over medium high. Once hot and you see small bubbles, you can add some bread crumbs to test the heat. It should immediately sizzle.
  • Add the florets and fry until golden brown, moving it around on each side. You may need to cook your cauliflower in batches depending on the size of your pan.
  • Set aside on a strainer to drain excess oil.
  • Transfer to a bowl and then pour in the glaze or mix in the cauliflower into the sauce pan with the glaze. Feel free to add some chopped basil and lemon zest. Enjoy while hot!

Baking option

  • Heat oven to 350F. Bake the cauliflower for 35-40 minutes or until crisp. Flip halfway through cooking.

Notes

If you have a large head of cauliflower, I would recommend to double the batter to make sure there's enough for all the pieces.

Nutrition

Serving: 1servingCalories: 456kcalCarbohydrates: 74gProtein: 15gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1711mgPotassium: 819mgFiber: 9gSugar: 9gVitamin A: 2IUVitamin C: 103mgCalcium: 230mgIron: 5mg
Keyword finger food, Glazed Cauliflower, Healthy Recipe, Lemon Chicken Inspired, Lemon Pepper Glazed Cauliflower, Vegan Cauliflower
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