Vegan Lemon Pepper Cauliflower (Print Version)

# Ingredients:

→ For the Cauliflower

01 - 1 medium head cauliflower, cut into florets

→ For the Glaze

02 - Juice of 1½ lemons (about 60 ml) freshly squeezed
03 - 2 tablespoons (30 ml) pure maple syrup
04 - 1½ teaspoons (3 g) freshly crushed black pepper
05 - 2 tablespoons (30 ml) soy sauce, low sodium preferred
06 - 1 tablespoon (8 g) cornstarch, mixed with 2 tablespoons (30 ml) water

→ For the Crispy Breading

07 - 80 g all-purpose flour
08 - 2 tablespoons (16 g) cornstarch
09 - 1 teaspoon (4 g) baking powder
10 - ½ teaspoon (2 g) fine sea salt
11 - 120 ml water, room temperature
12 - 80 g bread crumbs
13 - 30 g desiccated coconut, unsweetened

→ For Frying

14 - Vegetable oil, for deep frying

→ For Garnish

15 - Finely grated lemon zest
16 - Chopped fresh basil

# Instructions:

01 - In a small saucepan over low heat, combine lemon juice, maple syrup, crushed black pepper, and soy sauce. Allow the mixture to simmer gently for 3-4 minutes, letting the flavors meld. Remove from heat and whisk in the cornstarch slurry, stirring constantly until the glaze thickens to a glossy, sticky consistency. Set aside.
02 - In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. Gradually add water, whisking until a smooth, thick batter forms with no lumps, similar in texture to pancake batter.
03 - Working in batches, dip each cauliflower floret into the batter, ensuring it is fully coated. Let excess batter drip off. Press the battered florets into a mixture of bread crumbs and desiccated coconut, coating evenly on all sides.
04 - Heat oil in a deep pan or wok to 175–190°C. Carefully add coated cauliflower in small batches, frying for 4–6 minutes until golden and crisp on all sides. Remove and drain on a wire rack or paper towels. Repeat with remaining florets.
05 - Place the hot, crispy cauliflower in a large mixing bowl. Pour the warm glaze over top and gently toss until each piece is evenly coated. Garnish immediately with fresh lemon zest and chopped basil before serving.

# Notes:

01 - Can be baked at 180°C for 35–40 minutes, flipping halfway, for a lighter alternative.
02 - Prepare the glaze ahead up to three days in advance; store refrigerated until use.
03 - Double coat florets for extra crunch by repeating the batter and bread crumb process.
04 - Ensure oil remains at a consistent 175–190°C for optimum crispiness.
05 - For gluten-free adaptation, substitute gluten-free flour blend and gluten-free bread crumbs.

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