Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons maple syrup or agave
- 1 tablespoon soy sauce or tamari
- 1 teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss cauliflower florets with olive oil, salt, garlic powder, and cornstarch until evenly coated.
- Spread the coated cauliflower on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through for even crispness.
- Meanwhile, in a small saucepan over medium heat, combine lemon juice, lemon zest, maple syrup (or agave), soy sauce (or tamari), garlic powder, and black pepper. Simmer gently.
- Mix cornstarch with water to create a slurry; stir into the simmering glaze until thickened (about 1–2 minutes). Remove from heat.
- Once roasted, place cauliflower in a bowl and pour the glaze over it. Toss gently to coat and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 of the recipe (about 125g)
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg