Sticky Lemon Cauliflower Recipes

STICKY LEMON CAULIFLOWER

Steps:

• Pre-heat oven to 450 degrees F. Cut the cauliflower into small to medium sized florets. The smaller they are, the crispier they will get.
• In a large bowl, whisk together the flour, onion powder, garlic powder, salt and almond milk. Add all the cauliflower to the bowl and mix until each floret is coated in batter.
• Next, pour one cup of the panko over the cauliflower, mix and then pour the remaining up in. Mix until cauliflower is all coated with batter and panko.
• Line a large baking sheet with parchment paper or a non-stick mat and lay cauliflower out. You want to make sure that it's touching as little as possible and not piled on top of eachother. Bake cauliflower until crispy and starting to brown, 20 minutes, and then remove from oven.
• While cauliflower is baking, add all lemon sauce ingredients to a medium sized bowl and whisk. Pour into a saucepan and cook until thickened, 7-10 minutes.
• Pour about 3/4 of the sauce over the baked cauliflower and mix until combined. Place back into the oven for about 10 minutes, until crispy.
• Serve over rice, if desired, and spoon remaining lemon sauce over caulliflower just before serving. Garnish with sesame seeds, green onion and lemon wedges.

STICKY CRISPY CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Liberally grease 2 parchment-lined baking sheets with olive oil.
• In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
• Add the cauliflower florets and gently toss to coat them evenly in the batter.
• Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
• Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
• Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
• Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.