Description
A flavorful and zesty roasted cauliflower dish with a lemon pepper glaze, perfect for any meal.
Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons freshly cracked black pepper
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil and salt until evenly coated.
- Spread the cauliflower out in a single layer on the prepared baking sheet.
- Roast in the oven for 20-25 minutes, or until the edges are crispy and golden brown.
- While the cauliflower roasts, whisk together the lemon juice, maple syrup, soy sauce, 1 tablespoon olive oil, black pepper, and garlic in a small saucepan.
- In a separate bowl, mix the cornstarch with 2 tablespoons of water until smooth, then whisk it into the saucepan.
- Place the saucepan over medium heat. Bring the mixture to a simmer, whisking constantly, for 1-2 minutes until it thickens.
- Transfer the roasted cauliflower to a large bowl and pour the warm lemon pepper glaze over the top, tossing gently to coat.
- Serve immediately and enjoy!
Notes
Feel free to add red pepper flakes for a spicy kick or top with toasted pine nuts for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg