Crispy Lemon Cauliflower Recipe

Crispy Lemon Cauliflower Recipe | #Vegetablesidedishes #Rawveganrecipes #Veganpestosauce #Sidedishesforbbq #Mexicansidedishes #Ketocauliflowerrecipes #Asparagusrecipes #Veganstirfrynoodles #Breadedasparagusbaked #Ricenoodlerecipesvegan #Sesamegarlicnoodles #Vegannoodlesasian

Ingredients
  • 1/2 large head cauliflower
  • 1/4 cup milk of choice
  • 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
Instructions
  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. 
  2. Preheat oven to 425 F. 
  3. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. 
  4. 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. 
  5. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. 
  6. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. 
  7. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)
Recipe Adapted : here

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