Lemon Pepper Glazed Cauliflower

Updated: Dec 13, 2019

Any fellow lemon lovers out there? 🍋

I made some Lemon Pepper Glazed Cauliflower!

I’ve been getting creative with cauliflower a lot lately because of how versatile they are. And yes, another glazed recipe because they go so well with fried food! I personally love the tangy flavour of lemon in sweet or savoury food so this was definitely something I enjoyed making AND eating!

I'll be sharing the recipe below.

Hope you guys enjoy this one!

Are you looking for more delicious, vegan recipes? Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲

Lemon Pepper Glazed Cauliflower

Good for 2-3 people


1 medium head of cauliflower (makes 2 cups of florets), raw

Batter: 1/2 cup all purpose flour 1 tbsp corn starch 1 tsp baking powder 1 tsp salt 3/4 cup room temp. water

Breading: 1 1/2 cup bread crumbs 1/2 cup desiccated coconut (or sub more bread crumbs) Glaze: 1/3 cup lemon juice (from 1 1/2 lemon) 1/4 cup maple syrup 2 tsp crushed black pepper 1 tbsp soy sauce 1/2 tbsp cornstarch + 1 tbsp water —For the glaze, mix everything (except the diluted cornstarch) into a sauce pan and cook over low heat for 3-4 minutes until it starts to boil. Turn off heat then pour in the cornstarch and mix until it thickens.

Cooking the cauliflower: 1. In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. 2. Evenly coat the florets in the batter. 3. In another bowl, add in the bread crumbs and desiccated coconut. Mix. 4. Place each cauliflower into the breadcrumb mixture. Coat and press down the bread crumbs on the cauliflower. 5. After coating each one in the batter then bread crumbs, you can repeat this step to double coat the cauliflower. 6. Heat oil in a pan. Once hot, cook the florets until golden brown, moving it around on each side. 7. Set aside on a strainer to drain excess oil. 8. Transfer to a bowl and then pour in the glaze. Enjoy while hot!

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