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 –
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.