Description
A vibrant and tangy Vegan Lemon Pepper Glazed Cauliflower recipe featuring crispy roasted cauliflower florets coated in a zesty, sweet, and peppery lemon glaze—perfect as a flavorful appetizer or side dish that’s both gluten-free and dairy-free.
Ingredients
Scale
For the Roasted Cauliflower:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch (for extra crisp)
For the Lemon Pepper Glaze:
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons maple syrup or agave
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1/2 teaspoon garlic powder
- 1 teaspoon freshly cracked black pepper (more to taste)
- 1 teaspoon cornstarch + 2 tablespoons water (to thicken)
- Optional: pinch of turmeric for color
Optional Garnish:
- Chopped green onions
- Extra lemon zest
- Sesame seeds or chili flakes
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, garlic powder, and cornstarch until evenly coated to help achieve a crisp exterior when roasted.
- Roast Until Crispy: Spread the cauliflower in an even layer on the prepared baking sheet and roast in the preheated oven for 25–30 minutes. Flip the florets halfway through the cooking time to ensure crispiness and golden edges.
- Make the Lemon Pepper Glaze: While the cauliflower roasts, combine lemon juice, lemon zest, maple syrup (or agave), soy sauce (or tamari), garlic powder, and freshly cracked black pepper in a small saucepan. Bring the mixture to a gentle simmer over medium heat.
- Thicken the Sauce: Stir together the cornstarch and water to create a slurry, then whisk it into the simmering glaze. Continue cooking for 1–2 minutes until the sauce thickens to a glossy consistency. Remove from heat and add a pinch of turmeric if desired for color.
- Toss & Serve: Once the cauliflower is roasted, transfer it to a large bowl. Pour the lemon pepper glaze over the cauliflower and toss gently to coat each piece evenly. Serve immediately, garnished with chopped green onions, extra lemon zest, sesame seeds, or chili flakes as preferred.
Notes
- For extra crispiness, make sure to toss the cauliflower well with cornstarch before roasting.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Adjust black pepper quantity to suit your spice preference.
- The lemon glaze can be prepared in advance and reheated before tossing.
- This dish is best served immediately to maintain crispness; leftovers can be refrigerated but may soften.
- Optional turmeric adds a vibrant color without altering the flavor significantly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting and simmering
- Cuisine: Vegan / Gluten-Free / American-inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Vegan lemon pepper cauliflower, roasted cauliflower, lemon glaze, vegan side dish, gluten-free cauliflower recipe, healthy vegan recipe
