This fresh lemon cauliflower is my more advantageous, veggie lover answer to Chinese-café lemon chicken. The clingy lemon coat is totally addictive. What’s more, in case you’re not feeling cauliflower, you can without much of a stretch select to pour the sauce over chickpeas, tofu, broccoli, or whatever else you think would taste great with lemon sauce.
This Firm lemon Cauliflower is one approach to do as such. It is heated cauliflower, not seared, which makes it essentially more advantageous than the orange chicken you get from Chinese cafés. It is also vegetarian and can be made sans gluten, so a great many people with dietary limitations can eat it.
Cauliflower florets are covered in panko breadcrumbs, heated until fresh, at that point soaked in sweet gingery lemon sauce to make this clingy lemon cauliflower.
Also try our recipe VEGAN SWEET AND SOUR CAULIFLOWER
Sweet, clingy, appetizing, and enticingly firm lemon cauliflower.
- 1/2 large head cauliflower
- 1/4 cup milk of choice
- 1/4 cup fine cornmeal or flour
- 1-2 tsp oil
- 1/2 cup panko breadcrumbs, regular or gf
- 1/4 cup vegetable broth
- 1 1/2 tbsp lemon juice
- 2 1/2 tbsp pure maple syrup, honey, or agave
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp minced garlic
- 1/8 tsp salt
- 1/8 tsp powdered ginger
- 2 tsp cornstarch or arrowroot
- lemon zest, optional for garnish
- Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object.
- Preheat oven to 425 F. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc.
- Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. Bake 35-40 minutes.
- Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. Then quickly whisk in cornstarch. Turn heat to medium.
- Stir frequently – it thickens pretty quickly. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)
Read more our recipe : Pineapple Infused Water
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