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Sticky Lemon Cauliflower

Sticky Lemon Cauliflower

This crispy lemon cauliflower is a healthier, vegan answer to Chinese-restaurant lemon chicken. Serves 4

vegan-lemon-chicken

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Arrange in one layer on a parchment-lined baking sheet. Bake 35-40 minutes.
  4. 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!

Main Dishes

Tag Cloud

Anti-Inflammatory Diet Breakfast Desserts & Baking Detoxification Program Drinks, Juices & Smoothies FODMAPs Friendly Gluten-Free Main Dishes Salads & Soups Sides Snacks Thermomix Recipes Vegan Vegetarian Weight for Life Program