Description
There’s something magical about taking a humble vegetable like cauliflower and transforming it into something bright, bold, and completely crave-worthy. This Vegan Lemon Pepper Glazed Cauliflower does exactly that.
I’m talking about crispy roasted cauliflower florets tossed in a sticky, lemony glaze that’s sharp, peppery, and just sweet enough to keep you coming back for more. Whether you’re serving it as a side, appetizer, or main dish with rice or noodles, it delivers flavor.
Ingredients
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 to 425°F (220°C). Line a baking sheet with parchment for easy cleanup. -
Prepare the Cauliflower
Toss cauliflower florets with olive oil, salt, garlic powder, and cornstarch. Spread in an even layer on the baking sheet. -
Roast Until Crispy
Roast for 25–30 minutes, flipping halfway, until cauliflower is golden and crisp on the edges. -
Make the Lemon Pepper Glaze
While the cauliflower roasts, add lemon juice, zest, maple syrup, soy sauce, garlic powder, and pepper to a saucepan. Bring to a simmer. -
Thicken the Sauce
Stir in the cornstarch slurry (cornstarch + water) and simmer for 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat. -
Toss & Serve
Place roasted cauliflower in a large bowl. Pour the glaze over and toss to coat. Serve immediately with garnishes of your choice.
Notes
- Fresh cauliflower is best for that perfect roasted texture. If using frozen, thaw and dry it thoroughly before baking.
- Cornstarch makes all the difference—don’t skip it. It helps the cauliflower crisp up and gives the glaze something to cling to.
- Fresh lemon juice and zest give this dish its signature brightness—skip the bottled stuff for this one.
- Taste your glaze before tossing. Love more tang? Add extra lemon. Prefer sweeter? A bit more maple syrup will do it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Main Course, Appetizer
- Method: Roasting, Stovetop
- Cuisine: Vegan, Asian-Inspired, American Fusion
Nutrition
- Serving Size: 1 cup glazed cauliflower
- Calories: 165
- Sugar: 8g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg