This crispy lemon cauliflower is a healthier, vegan answer to Chinese-restaurant lemon chicken. Serves 4
1/2 large head cauliflower
1/4 cup milk of choice (Almond and coconut milk work well!)
1/4 cup fine cornmeal or flour
1-2 tsp oil
1/2 cup panko breadcrumbs, regular or gf
1/4 cup vegetable broth
1 1/2 tbsp lemon juice
2 1/2 tbsp pure maple syrup, honey, or agave
1 tbsp rice vinegar or apple cider vinegar
1 tsp minced garlic
1/8 tsp salt
1/8 tsp powdered ginger
2 tsp cornstarch or arrowroot
lemon zest, optional for garnish
Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. Preheat oven to 220.
Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs.
Arrange in one layer on a parchment-lined baking sheet. Bake 35-40 minutes.
Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. Remove cauliflower from oven and stir into the sauce. Serve with your favorite rice dish!