Sticky Lemon Cauliflower

We’d frequently cross there on weeknights, as it became close to domestic, presented short service, and the food become consistently right every time.

Upon sitting down on the table, I’d continually straight away start on the deep-friend crispy noodles and duck sauce at the same time as watching for my order of sticky glazed lemon fowl to arrive.

https://chocolatecoveredkatie.com/2019/06/06/lemon-cauliflower-recipe-healthy/

(I used to be pretty a whole lot on a sugar excessive earlier than we even got to dessert.)

This crispy lemon cauliflower is my more healthy, vegan answer to chinese language-restaurant lemon bird.

The sticky lemon glaze is virtually addictive.

https://chocolatecoveredkatie.com/2019/06/06/lemon-cauliflower-recipe-healthy/

INGREDIENTS :

  • 1-2 tsp oil
  • 1/2 large head cauliflower
  • 1/4 cup milk of choice
  • 1/4 cup fine cornmeal or flour
  • 1/2 cup panko breadcrumbs, regular or gf
  • 1/4 cup vegetable broth
  • 1 1/2 tbsp lemon juice
  • 2 1/2 tbsp pure maple syrup, honey, or agave
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp minced garlic
  • 1/8 tsp salt
  • 1/8 tsp powdered ginger
  • 2 tsp cornstarch or arrowroot
  • lemon zest, optional for garnish

INSTRUCTIONS :

  1. Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. Preheat oven to 425 F. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)

 

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