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A sweet, sticky, savory, and delicious lemon cauliflower recipe.

40 Minutes.
AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields4 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins
Ingredients
 ½ Large head cauliflower
 ¼ cup Milk of choice
 ¼ cup Fine cornmeal or flour
 12 tsp Oil
 ½ cup Panko breadcrumbs
 ¼ cup Vegetable broth
 1 ½ tbsp Lemon juice
 2 ½ tbsp Maple syrup, honey, or agave
 1 tbsp Rice vinegar
 1 tsp Minced garlic
  tsp Salt
  tsp Powdered ginger
 2 tsp Cornstarch or arrowroot
 Lemon zestgarnish
Instructions
1

Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object.

2

Preheat oven to 425 F. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc.

3

Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs.

4

Arrange in one layer on a parchment-lined baking sheet. Bake 35-40 minutes.

5

Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. Then quickly whisk in cornstarch.

6

Turn heat to medium. Stir frequently – it thickens pretty quickly. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)

Recipe by chocolatecoveredkatie

Ingredients

Ingredients
 ½ Large head cauliflower
 ¼ cup Milk of choice
 ¼ cup Fine cornmeal or flour
 12 tsp Oil
 ½ cup Panko breadcrumbs
 ¼ cup Vegetable broth
 1 ½ tbsp Lemon juice
 2 ½ tbsp Maple syrup, honey, or agave
 1 tbsp Rice vinegar
 1 tsp Minced garlic
  tsp Salt
  tsp Powdered ginger
 2 tsp Cornstarch or arrowroot
 Lemon zestgarnish

Directions

Instructions
1

Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object.

2

Preheat oven to 425 F. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc.

3

Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs.

4

Arrange in one layer on a parchment-lined baking sheet. Bake 35-40 minutes.

5

Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. Then quickly whisk in cornstarch.

6

Turn heat to medium. Stir frequently – it thickens pretty quickly. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)

πŸ‹ Sticky Lemon Cauliflower