Description
A warm and savory vegan dish featuring crispy roasted cauliflower drizzled with a zesty lemon pepper glaze.
Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil (for glaze)
- 2 teaspoons freshly cracked black pepper
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with the 2 tablespoons of olive oil and salt until evenly coated. Spread them out in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the edges are crispy and golden brown.
- While the cauliflower roasts, whisk together the lemon juice, maple syrup, soy sauce, 1 tablespoon olive oil, black pepper, and minced garlic in a small saucepan.
- In a separate bowl, mix the cornstarch with the 2 tablespoons of water until smooth. Whisk this slurry into the saucepan.
- Place the saucepan over medium heat and bring the mixture to a simmer, whisking constantly. Cook for 1-2 minutes until it thickens. Remove from heat.
- Transfer the roasted cauliflower to a large bowl. Pour the warm lemon pepper glaze over the top and toss gently until every floret is coated. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg