Vegan Lemon Pepper Cauliflower Recipe
This Vegan Lemon Pepper Cauliflower recipe offers a delightful combination of roasted cauliflower florets coated in a tangy and slightly sweet lemon pepper glaze. Perfect as a flavorful appetizer or a side dish, it features crispy golden edges with a zesty, garlicky sauce that brings a fresh punch to your plate. Quick to prepare and entirely plant-based, this dish is both healthy and delicious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
Cauliflower
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
Lemon Pepper Glaze
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons freshly cracked black pepper
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting.
- Toss Cauliflower: In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil and 0.5 teaspoon salt until they are evenly coated. Spread them out in a single layer on the prepared baking sheet to ensure even roasting.
- Roast Cauliflower: Roast the cauliflower in the preheated oven for 20-25 minutes, or until the edges turn crispy and golden brown, stirring halfway if needed to promote even cooking.
- Prepare Lemon Pepper Glaze: While the cauliflower roasts, whisk together lemon juice, maple syrup, soy sauce, 1 tablespoon olive oil, freshly cracked black pepper, and minced garlic in a small saucepan. In a separate small bowl, mix cornstarch with water until smooth, then whisk this slurry into the saucepan mixture.
- Simmer Glaze: Place the saucepan over medium heat and bring the mixture to a simmer while whisking constantly. Cook for 1-2 minutes until the glaze thickens to a nice consistency. Remove from heat promptly.
- Toss and Serve: Transfer the roasted cauliflower into a large bowl. Pour the warm lemon pepper glaze over the cauliflower and gently toss to coat every floret evenly. Serve immediately for best texture and flavor.
Notes
- For extra crispiness, avoid overcrowding the baking sheet when roasting the cauliflower.
- You can substitute tamari for soy sauce to make the recipe gluten-free.
- Adjust black pepper quantities to taste if you prefer a milder or spicier kick.
- This dish pairs well with grain bowls, salads, or as a standalone appetizer.
- Leftovers can be refrigerated in an airtight container for up to 3 days but are best enjoyed fresh for optimal taste and texture.
Keywords: Vegan cauliflower recipe, lemon pepper cauliflower, roasted cauliflower, vegan side dish, plant-based appetizer, healthy vegan recipe
Find it online: https://zestywithzane.com/vegan-lemon-pepper-cauliflower-recipe/
