Cauliflower:

1 medium head cauliflower, cut into florets

Batter:

1/2 cup all-purpose flour

1 tbsp cornstarch

1 tsp baking powder

1 tsp salt

3/4 cup room temperature water

Breading:

1 1/2 cups bread crumbs

1/2 cup desiccated coconut (optional, can substitute with more bread crumbs)

Lemon Pepper Glaze:

1/3 cup lemon juice (from 1 1/2 lemons)

1/4 cup maple syrup or other 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: cooked rice or greens

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Prepare the Lemon Pepper Glaze:

Prepare and Coat the Cauliflower:

In a bowl, mix flour, cornstarch, baking powder, salt, and water into a smooth, thick batter.
Dip each cauliflower floret into the batter to coat evenly.
In another bowl, combine bread crumbs and desiccated coconut. Press each floret into the mixture. Repeat for a double coating if desired.

Fry the Cauliflower:

Heat enough oil in a pan or wok to submerge the florets. Heat over medium-high heat. Test with a few bread crumbs—they should sizzle.
Fry cauliflower in batches until golden brown on all sides, 3-5 minutes per batch.
Drain on a strainer or paper towel to remove excess oil.

Combine Cauliflower and Glaze:

Transfer fried cauliflower to a bowl and pour the glaze over it. Toss to coat evenly.
Garnish with chopped basil and lemon zest. Serve hot with rice or as finger food.

Baking Option:

Preheat oven to 350°F (175°C). Bake coated florets for 35-40 minutes until crisp, flipping halfway through.

Cauliflower Size: For larger heads, double the batter and breading to ensure all florets are coated.
Glaze Sweetness: Adjust maple syrup or sweetener according to your taste preference.
Serving Ideas: Delicious on rice, quinoa, or tossed in salads. Also makes a fun finger food or appetizer.