Sticky Lemon Cauliflower (Print-Friendly Version)
Roasted cauliflower in a sticky, lemony sauce with crunchy breadcrumbs and subtle ginger.
# Ingredients:
01 -
1/2 large head cauliflower, cut into florets
02 -
1/4 cup milk of choice
03 -
1/4 cup fine cornmeal or flour
04 -
1-2 tsp oil
05 -
1/2 cup panko breadcrumbs, regular or gluten-free
06 -
1/4 cup vegetable broth
07 -
1 1/2 tbsp lemon juice
08 -
2 1/2 tbsp pure maple syrup, honey, or agave
09 -
1 tbsp rice vinegar or apple cider vinegar
10 -
1 tsp minced garlic
11 -
1/8 tsp salt
12 -
1/8 tsp powdered ginger
13 -
2 tsp cornstarch or arrowroot
14 -
lemon zest, optional for garnish
# Steps:
01 -
Finely crush breadcrumbs using a blender or by placing them in a bag and crushing with a rolling pin or heavy object. Preheat oven to 425°F. Cut the cauliflower into florets.
02 -
Whisk together milk, cornmeal, and oil in a large bowl. Toss the cauliflower florets in the mixture, ensuring they are well coated. Place the coated cauliflower in a colander to drain off excess batter.
03 -
Toss the cauliflower florets with the breadcrumbs until evenly coated. Arrange the coated florets in a single layer on a parchment-lined baking sheet.
04 -
Bake the cauliflower in the preheated oven for 35-40 minutes, or until golden and crispy.
05 -
While the cauliflower bakes, whisk together the vegetable broth, lemon juice, maple syrup (or honey/agave), rice vinegar, minced garlic, salt, and powdered ginger in a small saucepan. Quickly whisk in the cornstarch.
06 -
Place the saucepan over medium heat and stir frequently until the sauce thickens, which happens quickly. Remove from heat once thickened.
07 -
Remove the baked cauliflower from the oven and toss in the prepared lemon sauce until coated. Garnish with optional lemon zest before serving.