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–+ servings
Vegan Lemon Pepper Glazed Cauliflower

Vegan Lemon Pepper Glazed Cauliflower You’ll Crave Again!

This Vegan Lemon Pepper Glazed Cauliflower is a vibrant culinary delight that transforms everyday vegetables into a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Fresh, firm heads yield the best texture
  • 2 tablespoons Olive Oil Crucial for achieving a crispy exterior
  • 1 teaspoon Salt Kosher or sea salt recommended
For the Coating
  • 1 teaspoon Garlic Powder Infuses depth and savory richness
  • 2 tablespoons Cornstarch Helps create a crispy coating
For the Glaze
  • 1/4 cup Lemon Juice Fresh ingredients are essential
  • 1 tablespoon Lemon Zest Fresh ingredients are essential
  • 2 tablespoons Maple Syrup Adds a touch of sweetness
  • 2 tablespoons Soy Sauce Introduces umami depth
  • 1 teaspoon Freshly Cracked Black Pepper Offers bold heat and complexity

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Saucepan
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut cauliflower into 1.5–2 inch florets and toss with olive oil, salt, garlic powder, and cornstarch.
  3. Spread florets in a single layer and roast for 25–30 minutes, flipping halfway through.
  4. In a saucepan, combine lemon juice, zest, maple syrup, soy sauce, garlic powder, and black pepper. Simmer gently.
  5. Mix a tablespoon of cornstarch with water to thicken the glaze; stir into the simmering mixture for 1–2 minutes.
  6. Toss the roasted cauliflower in the warm glaze and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 500mgPotassium: 350mgFiber: 4gSugar: 3gVitamin C: 80mgCalcium: 50mgIron: 1mg

Notes

Cut cauliflower florets uniformly for even cooking. Store leftovers in an airtight container for up to 3 days.

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