Description
“Enjoy crispy, zesty Lemon Pepper Glazed Cauliflower—roasted to perfection and coated in a tangy, peppery glaze. A delicious plant-based appetizer or side dish that’s easy to make, vegetarian, and can be made vegan and gluten-free!”
Ingredients
Scale
- 1 large cauliflower head, cut into florets
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp black pepper (adjust to taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 tbsp maple syrup or honey
- 1 tsp cornstarch or arrowroot powder
- 2 tbsp water
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Cauliflower: Toss cauliflower florets with olive oil, salt, black pepper, garlic powder, and onion powder in a large bowl.
- Roast the Cauliflower: Arrange on the baking sheet in a single layer and bake for 20-25 minutes, turning halfway, until golden brown and crispy.
- Make the Glaze: In a small saucepan, combine lemon juice, lemon zest, black pepper, maple syrup (or honey), and a pinch of salt. Bring to a simmer over medium heat.
- Thicken the Glaze: Mix cornstarch (or arrowroot powder) with water to create a slurry, then whisk into the simmering glaze until thickened.
- Coat the Cauliflower: Toss roasted cauliflower in the glaze until evenly coated.
- Serve: Transfer to a dish, garnish with fresh parsley, and enjoy hot.
Notes
- Spicy Kick: Add red pepper flakes or cayenne pepper to the glaze.
- Gluten-Free: Use certified gluten-free cornstarch.
- Air Fryer Option: Air fry at 375°F (190°C) for 15 minutes, shaking halfway through.
- Vegan Alternative: Swap honey for maple syrup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: appetizer, side dish
- Method: Roasting
- Cuisine: American, Plant-Based
Keywords: lemon pepper cauliflower, roasted cauliflower, vegan appetizer, healthy side dish, plant-based snack