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Vegan Lemon Pepper Cauliflower

A delicious and healthy dish featuring roasted cauliflower with a sweet and tangy lemon pepper glaze, perfect as a side or light main course.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Plant-Based, Vegan
Calories: 165
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large head cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil Divided into two portions
  • 0.5 teaspoon salt
  • 3 tablespoons lemon juice Freshly squeezed for best flavor
  • 2 tablespoons maple syrup Or any preferred sweetener
  • 2 tablespoons soy sauce Use tamari for gluten-free option
  • 2 teaspoons freshly cracked black pepper Adjust to taste
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil and salt until evenly coated. Spread them out in a single layer on the prepared baking sheet.
Roasting
  1. Roast for 20-25 minutes, or until the edges are crispy and golden brown.
Making the Glaze
  1. While the cauliflower roasts, whisk together the lemon juice, maple syrup, soy sauce, 1 tablespoon of olive oil, black pepper, and minced garlic in a small saucepan.
  2. In a separate small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Whisk this mixture into the saucepan.
  3. Place the saucepan over medium heat. Bring the mixture to a simmer, whisking constantly. Let it cook for 1-2 minutes until it thickens nicely. Remove from heat.
Combining
  1. 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

This dish can be served as a main dish or side beside grains like rice or quinoa. For an extra crunch, consider adding toasted almond slices on top just before serving. Adjust the black pepper to taste for desired spiciness. Store leftovers in an airtight container in the refrigerator for up to 3 days.