Vegan Lemon Pepper Glazed Cauliflower Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Draining the florets: Remove fried cauliflower and place on a strainer or paper towel to drain excess oil.
- 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.
- 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
