Vegan Lemon Pepper Glazed Cauliflower Recipe
This Vegan Lemon Pepper Glazed Cauliflower recipe offers a deliciously tangy and slightly sweet twist on roasted cauliflower, featuring a crispy texture and a vibrant lemon pepper glaze. Perfect as a plant-based appetizer or side dish, it’s easy to prepare and packed with fresh, zesty flavors that brighten up any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegan, American
- Diet: Vegan
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). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, garlic powder, and cornstarch until evenly coated. Spread the cauliflower in a single, even layer on the prepared baking sheet.
- Roast Until Crispy: Place the baking sheet in the oven and roast for 25–30 minutes, flipping the florets halfway through cooking. Roast until the cauliflower is golden brown and crispy on the 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 add it to the simmering glaze. Cook for 1–2 minutes, stirring constantly until the sauce thickens and becomes glossy. Remove from heat. Optionally, add a pinch of turmeric for color.
- Toss & Serve: Once the cauliflower is roasted, transfer it to a large bowl. Pour the warm lemon pepper glaze over the cauliflower and toss gently to coat evenly. Serve immediately garnished with chopped green onions, extra lemon zest, and a sprinkle of sesame seeds or chili flakes if desired.
Notes
- For extra crispiness, ensure the cauliflower florets are dry before coating with oil and cornstarch.
- Adjust black pepper quantity according to your spice preference for a milder or spicier flavor.
- To keep the recipe gluten-free, use tamari instead of regular soy sauce.
- The glaze can be made ahead and stored in the fridge for up to 3 days; reheat gently before tossing with roasted cauliflower.
- Serve this dish as a flavorful side or a snack; it pairs well with rice bowls, salads, or grilled proteins.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 270 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: vegan cauliflower, lemon pepper glaze, roasted cauliflower, gluten-free, plant-based side dish, easy vegan recipe
