Crispy Cauliflower with Lemon Sauce

Crispy Cauliflower with Lemon Sauce Recipe

As I write, the Christmas tree’s down, presents have been put away and there’s only two tubs of Celebrations left to be eaten. I am clutching a glass of wine with the prospect of not having another until, at best, Thursday and feeling, frankly, deflated. I know I’m not alone feeling like this, and it will pass after 10 minutes in the office tomorrow, so now I am moving forward. This Crispy Cauliflower with Lemon Sauce recipe is so positive and vibrant you can’t help but feel enthused by it.

I am a huge fan of saying balls to all the New Year New Me nonsense. It is nonsense, although I do have to stop wanting a gin and tonic at 11am and eating chocolate for breakfast. Life is all about the tiny victories and this Crispy Cauliflower with Lemon Sauce is just one of those. It’s plant based so if you are doing Veganuary or at least trying to increase your plant based intake, this is the one for you. The cauliflower is lightly coated in a batter flavoured with sesame oil and then given a sprinkling of panko crumbs. Instead of frying this in buckets of oil, it’s baked until crisp then coated in a slightly sweet and sour lemon sauce. This January treat has a hint of a takeaway favourite but with none of the oil and gloop. It’s crisp and tasty and was inhaled by the ultimate meat-eater, Clyde, always a huge compliment. I owe a big thank you to Chocolate Covered Katie for the recipe inspiration.

Crispy Cauliflower with Lemon Sauce is the lift you need this week. As we stumble into 2020, I am going to try to be a better version of me this year. One tiny victory at a time.

A lovely colourful line up to lift our January spirits. And nothing too taxing either. My cauliflower was quite small, which served 2 to 3 people, if yours is bigger then use half or increase the sauce recipe by half.

Make a start on this by lining a baking sheet and pre heating the oven to 170 degrees fan assisted. Next, remove the stalky bits from your cauliflower and separate the florets.

In a large-ish bowl make the batter by whisking the flour, milk and sesame oil until smooth.

Drop in the cauliflower florets and stir them around ensuring they are coated lightly in the batter. Place them on your lined baking sheet.

Tip the panko crumbs over the cauliflower and toss again to make sure it’s roughly coated.

Drizzle the crumbed florets in a little sesame oil, season well with salt and pepper then put in the pre heated oven and bake for 30 to 35 minutes. The cauliflower will be ready when it’s crisp, just golden and cooked through.

While this is baking, make the Lemon Sauce. In a large jug, mix the vegetable stock, lemon juice, honey, vinegar, garlic and lemon zest.

Add 2 tablespoons of this mixture to a small ramekin and whisk in 2 teaspoons of cornflour until smooth.

Pour the rest of the lemon sauce into a large pan and bring up to the simmer.

Whisk in the cornflour mixture, and mix until smooth. Simmer until thickened, it won’t take long.

Add your crispy cauliflower to the thickened sauce and stir well to coat.

Serve immediately whilst piping hot, with some rice, I was feeling virtuous so chose brown basmati.

If you’re anything like me this January you’re a) not in your best shape b) have eaten and drunk all the food and drink in December and c) beyond skint. This Crispy Cauliflower with Lemon Sauce is not going to solve all your post Christmas problems, but it’s going to help. Don’t forget, tiny victories.

Here’s to 2020.

Lucy x

Crispy Cauliflower with Lemon Sauce Recipe

You won’t need any exciting equipment for this

Serves 2 to 3, dependent on the size of your cauliflower and your appetite

Cauliflower

1 small cauliflower or half a big one

60ml milk, nut or oat milk for vegans

35g plain flour

40g panko breadcrumbs

1 teaspoon sesame oil

Salt and pepper

A drizzle more sesame oil

Lemon Sauce

120ml vegetable stock

4 tablespoons lemon juice

4 tablespoons honey or maple syrup

2 tablespoons rice vinegar or apple cider vinegar

2 cloves garlic crushed or 1 teaspoon lazy garlic or 1 heaped teaspoon garlic granules

Zest of a lemon

Salt and pepper

2 teaspoons cornflour

Soy sauce to taste, around a tablespoon

Brown rice and something green to serve

Pre heat your oven to 170 degrees fan assisted and line a large baking sheet.

Remove the stalks from the cauliflower and cut into florets. Take a large bowl and whisk together the flour, milk and sesame oil until smooth. Stir in the cauliflower florets until coated. Place the florets onto the lined baking sheet. Tip over the panko and toss to coat. Drizzle with a couple more teaspoons of sesame oil and season with salt and pepper. Place into the oven for around 30 to 35 minutes or until crisp and just golden.

While the cauliflower bakes, make the lemon sauce. In a large jug, mix together the vegetable stock, lemon juice, honey, vinegar, garlic and lemon zest. Remove 2 tablespoons and mix with the 2 teaspoons of cornflour until smooth.

Pour the lemon sauce mix into a large pan and bring up to the simmer. Whisk in the cornflour mixture and stir until thickened. Taste, and season with some soy sauce, around a tablespoon should be fine.

Remove the crispy cauliflower from the oven and add the florets to the hot lemon sauce. Toss to coat then serve, piping hot, with some rice and a green vegetable for extra vitamins.