Crispy Lemon Cauliflower

Crispy Lemon Cauliflower


  • 1 large head cauliflower
  • ½ cup full-fat milk
  • ½ cup cornmeal
  • 4 tsp avocado oil
  • 1 cup panko bread crumbs (we used gluten-free)
  • ½ cup vegetable broth
  • 3 Tbsp lemon juice
  • ¼ cup pure maple syrup*
  • 2 Tbsp plain rice vinegar
  • 2 Tbsp garlic, minced
  • ¼ tsp powdered ginger
  • 4 tsp cornstarch


Preheat oven to 425°, line a large rimmed baking sheet with parchment paper.

Crush panko breadcrumbs in a blender.

Core and cut cauliflower into florets.

Whisk milk, cornmeal, and oil, toss with the cauliflower florets in a mixing bowl. Toss with the breadcrumbs.

Arrange on baking sheet, bake for 40 minutes. Meanwhile, make lemon sauce –

Lemon Sauce:

Whisk vegetable broth through ginger in a small pot. Add in cornstarch, whisk in well.

Bring to a boil over medium heat, whisking constantly until thickened.

Serve crispy cauliflower with sauce drizzled over. Serve with hot rice if desired, for a larger meal.

Serves 2-3, with rice 4-5.

*Raw honey works well also.