Description
Experience the refreshing burst of flavors with this Vegan Lemon Pepper Glazed Cauliflower Recipe. Crispy roasted cauliflower florets are enveloped in a zesty lemon glaze, creating an irresistible combination of tanginess and sweetness. This versatile dish serves beautifully as an appetizer or side for any meal, fitting seamlessly into gluten-free and dairy-free diets. With just 10 minutes of prep time, it’s perfect for busy weeknights or gatherings. The vibrant colors and delightful crunch will not only appeal to your taste buds but also elevate your dining experience.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons maple syrup or agave
- 1 tablespoon soy sauce or tamari (gluten-free)
- 1 teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, salt, garlic powder, and cornstarch until well-coated.
- Spread the cauliflower on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through.
- Meanwhile, prepare the lemon glaze by combining lemon juice, lemon zest, maple syrup (or agave), soy sauce (or tamari), garlic powder, and black pepper in a small saucepan over medium heat. Simmer gently.
- Create a cornstarch slurry by mixing cornstarch with water and whisk into the simmering glaze until thickened.
- Once roasted, transfer cauliflower to a bowl, pour the glaze over it, and toss gently to coat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg