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Vegan Lemon Pepper Glazed Cauliflower

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Turn humble cauliflower into a bold and zesty dish! This vegan recipe features crispy roasted florets tossed in a sweet, sticky lemon pepper glaze that’s bursting with flavor. With its vibrant citrus notes and a subtle kick from cracked black pepper, this dish shines as a snack, side, or plant-based main.

  • Author: Chef Sarah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: American

Ingredients

For the roasted cauliflower:

1 large head cauliflower, cut into florets

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon garlic powder

1 tablespoon cornstarch (for crispness)

For the lemon pepper glaze:

⅓ cup fresh lemon juice

1 tablespoon lemon zest

2 tablespoons maple syrup or agave

1 tablespoon soy sauce or tamari (gluten-free option)

½ teaspoon garlic powder

1 teaspoon freshly cracked black pepper (or more to taste)

1 teaspoon cornstarch + 2 tablespoons water (to thicken)

Optional: pinch of turmeric for color

Optional garnish:

Chopped green onions

Extra lemon zest

Sesame seeds or chili flakes

Instructions

  1. Preheat your oven to 425 °F (220 °C) and line a baking sheet with parchment paper.

  2. In a large bowl, toss the cauliflower florets with olive oil, salt, garlic powder, and cornstarch. Spread evenly on the baking sheet.

  3. Roast for 25–30 minutes, flipping halfway through, until the cauliflower is crisp and golden brown.

  4. While roasting, prepare the glaze: In a small saucepan, combine lemon juice, lemon zest, maple syrup, soy sauce, garlic powder, and black pepper. Bring to a gentle simmer over medium heat.

  5. Stir in the cornstarch slurry (cornstarch mixed with water) and let simmer 1–2 minutes until thick and glossy. Add a pinch of turmeric if using.

  6. Once the cauliflower is roasted, transfer it to a large bowl. Pour the glaze over and toss to coat evenly.

  7. Serve immediately with desired garnishes for added flavor and flair.

Notes

  • For extra tang, increase the lemon juice or zest.
  • For more crunch, add chopped nuts like toasted pecans or walnuts.
  • A pinch of turmeric adds golden color to the glaze.
  • Use thawed and dried frozen cauliflower if fresh isn’t available.
  • Double the cornstarch in the glaze for a thicker coating.

Find it online: https://cookingwithsarah.com/vegan-lemon-pepper-glazed-cauliflower/