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–+ servings
Bowl of Sticky Lemon Cauliflower with rice and lemon slices.
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5 from 2 votes

Sticky Lemon Cauliflower

Cauliflower florets are coated in panko breadcrumbs, baked until crisp, then drenched in sweet gingery lemon sauce to make this sticky lemon cauliflower.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: American, Chinese
Servings: 4
Calories: 341kcal
Author: Alissa Saenz

Ingredients

  • 1 cup whole wheat flour
  • 1 cup unflavored soy or almond milk
  • ½ teaspoon salt
  • 1 ½ cups panko breadcrumbs
  • 1 medium cauliflower, broken into florets
  • Oil mister or cooking spray

For the Sauce

  • 1 ⅓ cups vegetable broth
  • 4 ½ tablespoons soy sauce
  • ⅓ cup lemon juice (2-3 lemons worth)
  • ⅓ cup maple syrup
  • 1 teaspoon lemon zest
  • 3 garlic cloves, minced
  • 1 ½ teaspoons freshly grated ginger
  • ⅓ cup cold water
  • 1 ½ tablespoons cornstarch

For Serving

  • Cooked rice
  • Sesame seeds
  • Chopped Scallions

Instructions

  • Preheat the oven to 425° and lightly oil an oven safe skillet or baking dish.
  • Stir the flour, milk and salt together in a small bowl. Place the panko into a separate bowl. Drop a floret into the flour mixture and roll to *lightly* coat it with batter (it need not be completely covered). If you end up with too much batter on it, shake it a bit to remove the excess. Transfer the cauliflower to the panko and roll to coat. Place the cauliflower into the prepared baking sheet or skillet. Repeat until all of the cauliflower is used, leaving some space between the florets when you place them in the dish or skillet. Lightly spritz the cauliflower with oil.
  • Bake the cauliflower until it begins to brown, 20-25 minutes.
  • While the cauliflower bakes, combine the broth, soy sauce, lemon juice, maple syrup, zest, garlic, and ginger in a small saucepan. Place it over medium heat and bring the mixture to a simmer. Lower the heat and allow the mixture to simmer for about 15 minutes, stirring occasionally, until it reduces by almost half.
  • Stir the cold water and cornstarch together in a small cup or bowl. Add it to the broth mixture, and allow it to simmer for 1-2 minutes more, until it thickens up a bit.
  • Pour the sauce over the baked cauliflower, tossing to coat, and optionally reserving a bit for serving.
  • Divide the cooked rice and cauliflower onto plates. Sprinkle with sesame seeds and scallions. Serve.

Nutrition

Calories: 341kcal | Carbohydrates: 68.5g | Protein: 11.1g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 1658mg | Potassium: 679mg | Fiber: 6g | Sugar: 22.7g | Calcium: 60mg | Iron: 3.4mg