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Sticky Lemon Cauliflower

24 min read

Sweet, sticky, savory, and seductively crispy lemon cauliflower.

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One of my favourite eating places rising up was a neighborhood Chinese place simply exterior of Philadelphia.

We’d usually go there on weeknights, as a result of it was near house, supplied fast service, and the food was constantly good each time.

Upon sitting down on the desk, I’d at all times instantly start on the deep-friend crispy noodles and duck sauce whereas ready for my order of sticky glazed lemon hen to reach.

(I used to be just about on a sugar excessive earlier than we even obtained to dessert.)

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vegan lemon chicken

Years later when my household moved to China, I keep in mind being initially confused by the delicacies.

Where had been the General Tso’s, the fortune cookies, the candy and bitter?

Where was the lemon hen???

Much of what we in America know as Chinese food shouldn’t be really Chinese in any respect.

For instance, fortune cookies had been invented in San Francisco!

And in all my time dwelling in Shanghai, not as soon as did I ever see lemon hen listed on a menu.

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chinese cauliflower

crispy cauliflower

This crispy lemon cauliflower is my more healthy, vegan reply to Chinese-restaurant lemon hen.

The sticky lemon glaze is completely addictive.

And in case you’re not feeling cauliflower, you’ll be able to simply choose to pour the sauce over chickpeas, tofu, broccoli, or anything you assume would style good with lemon sauce.

If you strive the recipe, make sure you tag me @ChocolateCoveredKatie on Instagram so I can see and like your images!

CRISPY Lemon Cauliflower, this was SO good!

Sticky Lemon Cauliflower

Adapted from Sticky Sesame Cauliflower

Sticky Lemon Cauliflower

Total Time:

3-4 servings

Print This Recipe




  • 1/2 giant head cauliflower
  • 1/4 cup milk of alternative
  • 1/4 cup advantageous cornmeal or flour
  • 1-2 tsp oil
  • 1/2 cup panko breadcrumbs, common 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, elective for garnish


Finely crush breadcrumbs, both in a blender (easiest way) or by inserting 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 big ziploc. Put the cauliflower in a colander to empty off extra batter. Toss with the breadcrumbs. Arrange in a single layer on a parchment-lined baking sheet. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking collectively all remaining elements besides cornstarch. Then shortly whisk in cornstarch. Turn warmth to medium. Stir regularly – it thickens fairly shortly. Remove cauliflower from oven and stir into the sauce. (If you want to omit the oil, be at liberty to experiment. I’ve not tried and so can’t say how it could have an effect on style/texture.)

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