Crispy Lemon Pepper Cauliflower – A Vegan Delight

Are you a fan of tangy, zesty flavors? This Crispy Lemon Pepper Cauliflower is here to satisfy your cravings! Inspired by classic lemon chicken, this vegan version takes cauliflower florets, coats them in a crunchy batter, and smothers them in a sticky, flavorful lemon glaze. It’s the perfect balance of sweet, tangy, and peppery notes that will make this dish a new favorite at your table.

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Whether served over rice, tossed into a salad, or enjoyed straight from the plate as a finger food, this recipe brings restaurant-style flavors to your home kitchen.

Why You’ll Love This Recipe

Cauliflower has become a superstar in plant-based cooking due to its versatility and ability to soak up flavors. The crispy batter combined with the tangy lemon glaze creates a texture and taste contrast that’s truly addictive. The inspiration behind this recipe comes from the classic lemon chicken dish, but it’s fully vegan and has a light, refreshing citrus kick. Plus, it’s a fun recipe to make for family dinners, meal prep, or even for entertaining friends.

The glaze is sticky, slightly sweet, and peppery, giving every bite an exciting burst of flavor. This recipe proves that plant-based meals don’t have to be boring—they can be vibrant, satisfying, and packed with flavor.

Ingredients You’ll Need

This recipe uses simple, everyday ingredients you likely have on hand:

For the Cauliflower:

• 1 medium head of cauliflower, cut into florets

Batter:

• 1/2 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup water (room temperature)

Breading:

• 1 1/2 cups bread crumbs
• 1/2 cup desiccated coconut (optional, can use more bread crumbs instead)

Lemon Pepper Glaze:

• Juice of 1 1/2 lemons (about 1/3 cup)
• 1/4 cup maple syrup or another liquid sweetener
• 2 tsp crushed black pepper
• 1 tbsp soy sauce

Cornstarch Slurry:

• 1/2 tbsp cornstarch
• 1 tbsp water (room temperature)

To Serve:

• Chopped basil
• Lemon zest
• Neutral oil for frying
• Optional: rice or greens

How to Prepare the Lemon Pepper Glaze

Start by making the glaze that will coat your crispy cauliflower:

1. In a small saucepan, combine lemon juice, maple syrup, black pepper, and soy sauce.
2. Heat over low to medium heat until it begins to bubble lightly, about 3-4 minutes.
3. Mix the cornstarch with water to create a slurry and slowly pour it into the glaze. Stir until it thickens into a glossy sauce.
4. Set aside and keep warm. This glaze also works wonderfully as a dipping sauce.

The secret to a perfect glaze is balancing the sweetness with the acidity of the lemon juice, so taste and adjust as needed.

Preparing the Cauliflower

The cauliflower gets its irresistible crunch from a two-step coating process. Here’s how to do it:

1. In a bowl, whisk together flour, cornstarch, baking powder, salt, and water until you get a smooth, thick batter.
2. Dip each cauliflower floret into the batter, ensuring it’s completely coated.
3. In a separate bowl, combine bread crumbs and desiccated coconut. Press each battered floret into the mixture until fully coated. For an extra-crispy finish, you can double coat by repeating the batter and breading steps.

This double coating technique gives the cauliflower a satisfying crunch that holds up perfectly when glazed.

Frying the Cauliflower

For the best results, deep frying gives the cauliflower a golden, crispy texture:

1. Heat enough oil in a deep pan or wok to submerge the florets. Heat over medium-high heat. To test the temperature, drop a few bread crumbs into the oil—they should sizzle immediately.
2. Fry the florets in batches to avoid overcrowding. Cook until golden brown on all sides, about 3-5 minutes per batch depending on size.
3. Remove the cauliflower and drain on a paper towel or strainer to remove excess oil.

If you prefer a healthier alternative, baking works just as well. Preheat the oven to 350°F (175°C) and bake the coated florets for 35-40 minutes, flipping halfway through until crispy.

Combining the Cauliflower and Glaze

Once your cauliflower is crispy:

1. Transfer the florets to a large mixing bowl and pour over the prepared lemon pepper glaze. Toss gently to coat every piece evenly.
2. Garnish with chopped basil and a sprinkle of lemon zest for an extra layer of freshness.
3. Serve immediately while hot and crispy, either as a main dish with rice or as a finger food.

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The result is a golden, crunchy exterior with a tangy, slightly sweet, peppery glaze that will leave everyone asking for seconds.

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