Vegan Lemon Pepper Glazed Cauliflower Recipe

Introduction

This Vegan Lemon Pepper Glazed Cauliflower is a crispy, tangy, and flavorful snack or side dish perfect for any occasion. Coated in a zesty lemon pepper glaze and a crunchy breadcrumb coconut crust, it’s a delightful treat that everyone will love.

Ingredients

• 1 medium head cauliflower (makes 2-3 cups florets), raw
• 1/3 cup lemon juice (from 1 1/2 lemons)
• 1/4 cup maple syrup or other liquid sweetener (adjust for desired sweetness)
• 2 tsp crushed black pepper
• 1 tbsp soy sauce
• 1/2 tbsp cornstarch
• 1 tbsp room temperature water
• 1/2 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup room temperature water
• 1 1/2 cup bread crumbs
• 1/2 cup desiccated coconut (or substitute with more bread crumbs)
• Lemon zest and chopped basil (for garnishing)
• Neutral oil (for frying)
• Rice (optional, for serving)

Instructions

1. Step 1: Prepare the glaze by mixing lemon juice, maple syrup, crushed black pepper, soy sauce, and any other ingredients except the cornstarch slurry in a saucepan. Cook over low heat for 3-4 minutes until it starts to boil.
2. Step 2: Turn off the heat and stir in the cornstarch slurry (cornstarch dissolved in room temperature water). Mix until the glaze thickens. Set aside. This glaze can also be used as a dipping sauce.
3. Step 3: In a bowl, combine all-purpose flour, cornstarch, baking powder, salt, and room temperature water. Mix until you get a smooth, thick batter.
4. Step 4: Coat the cauliflower florets evenly in the batter.
5. Step 5: In another bowl, mix bread crumbs and desiccated coconut together. Coat each battered cauliflower floret in this mixture, pressing down the crumbs to adhere well. For extra crunch, you can double coat by repeating the batter and crumb coating.
6. Step 6: Heat enough neutral oil in a large pan or wok over medium-high heat for deep frying. Test if the oil is hot by dropping some bread crumbs in; they should sizzle immediately.
7. Step 7: Fry the coated cauliflower in batches until golden brown on all sides, turning to cook evenly. Drain on a strainer to remove excess oil.
8. Step 8: Transfer the fried cauliflower to a bowl and toss with the prepared lemon pepper glaze. Garnish with lemon zest and chopped basil. Serve hot with rice or as a snack.
9. Step 9 (Optional Baking): Preheat oven to 350°F (175°C). Arrange coated cauliflower florets on a baking sheet and bake for 35-40 minutes, flipping halfway through, until crisp.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with chickpea or rice flour and use gluten-free bread crumbs.
• Adjust the amount of black pepper and lemon juice according to your preference for tanginess and heat.
• If you prefer a milder glaze, reduce the black pepper to 1 teaspoon.
• Using desiccated coconut adds a nice crunch and subtle sweetness but can be replaced entirely by bread crumbs if unavailable.
• Double coating the cauliflower makes it extra crispy and perfect for dipping.

Storage

Store any leftover glazed cauliflower in an airtight container in the refrigerator for up to 2 days. To reheat, bake in an oven or air fryer at 350°F for 5-7 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower instead of frying?

Yes, baking is a great alternative. Bake at 350°F for 35-40 minutes, flipping halfway through, until the cauliflower is crisp and golden.

Is the glaze also suitable as a dipping sauce?

Absolutely! The lemon pepper glaze doubles as a delicious dipping sauce for extra flavor on the side.

Vegan Lemon Pepper Glazed Cauliflower Recipe

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★★★★★

4.8 from 146 reviews

This Vegan Lemon Pepper Glazed Cauliflower recipe offers a delightful combination of crispy battered cauliflower florets coated in a tangy, sweet, and peppery lemon glaze. Perfect as a snack or served with rice for a light meal, this dish is vegan, flavorful, and easy to prepare either by frying or baking.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes frying (or 35-40 minutes baking)
• Total Time: 35-55 minutes
• Yield: Serves 3-4 1x
• Category: Snack
• Method: Frying
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Glaze Ingredients

• 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
• 1/2 tbsp cornstarch
• 1 tbsp room temperature water

Cauliflower and Batter

• 1 medium head cauliflower (makes 2–3 cups of florets, raw)
• 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 additional bread crumbs)

Others

• Neutral oil (for frying)
• Lemon zest (for garnishing)
• Chopped basil (for garnishing)
• Rice (to serve)

Instructions

1. Preparing the glaze: In a saucepan, combine lemon juice, maple syrup, crushed black pepper, soy sauce, and all ingredients except the diluted cornstarch. Cook over low heat for 3-4 minutes until the mixture starts to boil.
2. Thickening the glaze: Turn off the heat and stir in the cornstarch slurry made by mixing 1/2 tbsp cornstarch with 1 tbsp water. Continue stirring until the glaze thickens. Set aside. Note: This glaze can also be used as a dipping sauce.
3. Preparing the batter: In a bowl, mix together all-purpose flour, corn starch, baking powder, salt, and water until you get a smooth, thick batter consistency suitable for coating.
4. Coating the cauliflower: Evenly coat the cauliflower florets in the batter. In a separate bowl, combine bread crumbs and desiccated coconut. Dip the battered florets into this breadcrumb mixture, pressing down to ensure even coating. For extra crispiness, repeat the batter and breadcrumb coating once more to double coat.
5. Frying the cauliflower: Heat enough neutral oil in a large pan or wok over medium-high heat to submerge the cauliflower. Test oil temperature by adding a few breadcrumbs; they should sizzle immediately. Fry the coated florets in batches, turning to brown all sides evenly until golden brown.
6. Draining the florets: Remove fried cauliflower and place on a strainer or paper towel to drain excess oil.
7. Glazing the cauliflower: Transfer the fried florets to a bowl and pour the prepared lemon pepper glaze over them. Toss gently to coat. Garnish with lemon zest and chopped basil. Serve hot, optionally accompanied by rice.
8. Baking alternative: To bake instead of frying, preheat your oven to 350°F (175°C). Arrange the coated cauliflower florets on a baking tray and bake for 35-40 minutes, flipping halfway through, until crispy and golden.

Notes

• You can use the lemon pepper glaze as a versatile dipping sauce as well.
• Double-coating the cauliflower creates an extra crispy crust.
• For a gluten-free version, substitute flour and breadcrumbs with gluten-free alternatives.
• The desiccated coconut in the coating adds a subtle sweetness and texture but can be replaced entirely with more breadcrumbs if preferred.
• Frying yields a crispier texture while baking offers a healthier, oil-free alternative.
• Serve with steamed rice or as a snack with dipping sauce.

Keywords: vegan cauliflower, lemon pepper cauliflower, vegan snack, fried cauliflower, crispy cauliflower, vegan glaze, lemon glaze, plant-based snack