Sticky Lemon Cauliflower Bites (Printable Version)
Crispy cauliflower bites tossed in a sweet, tangy lemon glaze. Enjoy as a main or appetizer.
# Ingredients:
→ Main Ingredients
01 -
1/2 large head cauliflower
02 -
1/4 cup milk of choice
03 -
1/4 cup fine cornmeal or flour
04 -
1-2 tsp oil
05 -
1/2 cup panko breadcrumbs, regular or gluten-free
06 -
1/4 cup vegetable broth
07 -
1 1/2 tbsp lemon juice
08 -
2 1/2 tbsp pure maple syrup, honey, or agave
09 -
1 tbsp rice vinegar or apple cider vinegar
10 -
1 tsp minced garlic
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1/8 tsp salt
12 -
1/8 tsp powdered ginger
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2 tsp cornstarch or arrowroot
14 -
Lemon zest, optional for garnish
# Steps to Follow:
01 -
Finely crush breadcrumbs in a blender or by placing them in a bag and crushing with a rolling pin or heavy object.
02 -
Preheat oven to 425°F. Cut cauliflower into florets.
03 -
Whisk milk, cornmeal, and oil in a large bowl, then toss with the cauliflower in a large resealable bag to coat.
04 -
Put the coated cauliflower in a colander to drain off excess batter, then toss with the breadcrumbs.
05 -
Arrange cauliflower in a single layer on a parchment-lined baking sheet and bake for 35-40 minutes.
06 -
Whisk vegetable broth, lemon juice, maple syrup (or alternative), vinegar, garlic, salt, and powdered ginger in a saucepan. Then whisk in cornstarch, turn heat to medium, and stir frequently until the mixture thickens.
07 -
Remove cauliflower from oven and stir it into the lemon sauce. Optionally garnish with lemon zest before serving.
# Additional Notes:
01 -
To make the recipe oil-free, you can experiment with omitting the oil, though this might impact taste and texture.