Vegan Lemon Pepper Cauliflower
Vegan Lemon Pepper Cauliflower with a sweet glaze Our easy baking technique yields tender florets coated in a sticky citrus pepper sauce Perfect vegan side dish or plant based main
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Vegan
Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons freshly cracked black pepper
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with the 2 tablespoons of olive oil and salt until evenly coated. Spread them out in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the edges are crispy and golden brown.
- While the cauliflower roasts, whisk together the lemon juice, maple syrup, soy sauce, 1 tablespoon olive oil, black pepper, and garlic in a small saucepan. In a separate tiny bowl, mix the cornstarch with the 2 tablespoons of water until smooth. Whisk this slurry into the saucepan.
- Place the saucepan over medium heat. Bring the mixture to a simmer, whisking constantly. Let it cook for 1-2 minutes until it thickens nicely. Remove from heat.
- Transfer the roasted cauliflower to the large bowl. Pour the warm lemon pepper glaze over the top and toss gently until every floret is coated. Serve immediately.
Notes
A quick and easy vegan recipe for crispy roasted cauliflower tossed in a bright, zesty, and peppery lemon glaze. A perfect, impressive weeknight dinner or side dish.
Nutrition
- Serving Size: 4 servings
- Calories: 145 kcal
- Sugar: 11 g
- Fat: 8 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g