Go Back
–+ servings
Sticky Lemon Cauliflower

Crispy Sticky Lemon Cauliflower That Will Wow Your Taste Buds

Discover the delightful Crispy Sticky Lemon Cauliflower, a vegan twist on traditional flavors that is both gluten-free and satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 0.5 head Cauliflower Use half a large head for about 3-4 servings of deliciously crispy goodies.
  • 1 cup Milk of Choice Any plant-based milk adds moisture to the batter.
  • 1 cup Fine Cornmeal or Flour Essential for a sturdy base; gluten-free flour works great too.
  • 2 tablespoons Oil Add flavor; can omit for a lower-fat version.
  • 1 cup Panko Breadcrumbs Regular or gluten-free options for that crunchy texture.
For the Sauce
  • 1 cup Vegetable Broth Low-sodium or water can substitute.
  • 3 tablespoons Lemon Juice Fresh juice is key for tang.
  • 2 tablespoons Pure Maple Syrup or Agave Balances tartness with sweetness.
  • 1 tablespoon Rice Vinegar or Apple Cider Vinegar A splash deepens flavor; white vinegar is a substitute.
  • 2 cloves Minced Garlic Adds aromatic depth.
  • 1 teaspoon Salt Enhances overall flavor.
  • 0.5 teaspoon Powdered Ginger Adjust according to preference.
For Thickness
  • 1 tablespoon Cornstarch or Arrowroot Thickens the sauce.
  • 1 teaspoon Lemon Zest Optional for extra lemony flavor.

Equipment

  • Oven
  • Baking Sheet
  • Colander
  • Small saucepan
  • Large resealable bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Cut half a large head of cauliflower into bite-sized florets and set aside.
  3. In a large resealable bag, whisk together plant-based milk, fine cornmeal, and oil. Add cauliflower and shake to coat.
  4. Drain excess batter by pouring into a colander placed over a bowl.
  5. Sprinkle drained florets with panko breadcrumbs and toss to coat.
  6. Arrange in a single layer on the prepared baking sheet.
  7. Bake for 35-40 minutes, turning halfway for even browning.
  8. In a small saucepan, combine vegetable broth, lemon juice, maple syrup, vinegar, garlic, salt, ginger, and cornstarch. Whisk and heat until thickened.
  9. Toss hot baked cauliflower in thickened sauce to coat.
  10. Serve over greens or alongside rice.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 29gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

For best results, do not overcrowd the baking sheet to ensure crispiness. Use panko breadcrumbs for ultimate crunch.

Tried this recipe?

Let us know how it was!