Vegan Lemon Pepper Glazed Cauliflower Recipe
A flavorful vegan dish featuring crispy battered cauliflower florets glazed in a tangy lemon pepper sauce, inspired by classic lemon chicken. Perfect as a delightful appetizer or main served with rice, this recipe offers a crunchy texture with a zesty, sweet, and peppery glaze that is both satisfying and plant-based.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Glaze
- 1/3 cup lemon juice (from 1 1/2 lemons)
- 1/4 cup maple syrup or other liquid sweetener (adjust to desired sweetness)
- 2 tsp crushed black pepper
- 1 tbsp soy sauce
- 1/2 tbsp cornstarch
- 1 tbsp room temperature water
Batter
- 1/2 cup all purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room temperature water
Coating
- 1 1/2 cup bread crumbs
- 1/2 cup desiccated coconut (or substitute with additional bread crumbs)
Main Ingredient
- 1 medium head cauliflower (makes 2–3 cups of florets), raw
Additional
- Neutral oil (for frying)
- Lemon zest (for garnishing)
- Chopped basil (for garnishing)
- Rice (for serving)
Instructions
- Prepare the glaze: In a saucepan, combine lemon juice, maple syrup, crushed black pepper, and soy sauce. Heat over low heat for 3-4 minutes until the mixture begins to boil.
- Thicken the glaze: Turn off the heat and stir in the cornstarch slurry (cornstarch mixed with 1 tablespoon of water). Continue stirring until the glaze thickens. Set aside; this glaze can also be used as a dipping sauce.
- Make the batter: In a bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and 3/4 cup water until smooth with a thick consistency.
- Prepare cauliflower: Cut the medium cauliflower into florets (about 2-3 cups). Evenly coat each floret in the batter.
- Coat the florets: In a separate bowl, mix bread crumbs and desiccated coconut. Press each batter-coated floret into this mixture to coat completely. For extra crispiness, repeat the batter and breadcrumb coating step to double coat.
- Heat oil: In a large pan or wok, heat enough neutral oil over medium-high heat to submerge the florets. Test the temperature by sprinkling some bread crumbs; they should sizzle immediately.
- Fry the cauliflower: Fry the coated florets in batches until golden brown on all sides, turning as needed for even cooking. This usually takes several minutes per batch.
- Drain oil: Remove the fried cauliflower and place on a strainer or paper towels to drain excess oil.
- Combine with glaze: Transfer the fried cauliflower to a bowl and pour in the lemon pepper glaze, gently tossing to coat evenly. Alternatively, you can mix the cauliflower directly in the saucepan with the glaze.
- Garnish and serve: Sprinkle lemon zest and chopped basil over the glazed cauliflower. Serve hot alongside rice for a complete meal.
- Baking option: Preheat oven to 350°F (175°C). Place coated cauliflower florets on a baking sheet and bake for 35-40 minutes until crisp, flipping halfway through the cooking time.
Notes
- The glaze doubles as a delicious dipping sauce for serving on the side.
- Double-coating the florets results in an extra crispy texture.
- Neutral oil such as canola or vegetable oil is best for frying due to its high smoke point.
- Baking is a healthier alternative to frying but may yield a slightly different texture.
- Adjust sweetness of the glaze according to personal preference by varying the maple syrup amount.
- This recipe pairs well with steamed rice to balance flavors and provide a complete meal.
