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–+ servings
Sticky Lemon Cauliflower

Sticky Lemon Cauliflower: Crispy Vegan Comfort Food Delight

Experience the mouthwatering Sticky Lemon Cauliflower, a crispy vegan delight seasoned with tangy lemon and sweetness, perfect for healthy eating.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Cut into bite-sized florets.
  • 1/4 cup Milk of choice Non-dairy milk for vegan option.
  • 1/4 cup Cornmeal or flour Use gluten-free flour if needed.
  • 1-2 tsp Oil To achieve browning; reduce for lighter version.
  • 1/2 cup Panko breadcrumbs Regular or gluten-free options.
For the Sauce
  • 1/4 cup Vegetable broth Low-sodium preferred.
  • 1 1/2 tbsp Lemon juice Use freshly squeezed for best flavor.
  • 2 1/2 tbsp Maple syrup/honey/agave Adjust according to sweetness preference.
  • 1 tbsp Rice vinegar or apple cider vinegar White vinegar can be substituted.
  • 1 tsp Minced garlic Fresh garlic preferred for aroma.
  • 1/8 tsp Salt Adjust to meet dietary needs.
  • 1/8 tsp Powdered ginger Fresh ginger intensifies flavor.
  • 2 tsp Cornstarch or arrowroot Arrowroot is a gluten-free alternative.
  • Lemon zest Optional for garnish.

Equipment

  • Blender
  • mixing bowl
  • Parchment-lined baking sheet
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Begin by crushing the panko breadcrumbs in a blender or place them in a ziplock bag and smash them with a rolling pin until fine.
  2. Set your oven to preheat at 425°F (220°C).
  3. Carefully cut the cauliflower into bite-sized florets.
  4. In a mixing bowl, whisk together the milk, cornmeal, and oil until well combined. Toss the cauliflower florets in this mixture.
  5. Arrange the coated cauliflower on a parchment-lined baking sheet. Bake for 35-40 minutes.
  6. In a medium saucepan, whisk together the vegetable broth, lemon juice, maple syrup, rice vinegar, minced garlic, salt, ginger, and cornstarch.
  7. Once the cauliflower is baked, carefully stir it into the warm lemon sauce.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

For best results, refrigerate leftovers in an airtight container and reheat in the oven to maintain crispiness.

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