Best Light Lemon Cauliflower Recipes

STICKY LEMON CAULIFLOWER

Steps:

• Pre-heat oven to 450 degrees F. Cut the cauliflower into small to medium sized florets. The smaller they are, the crispier they will get.
• In a large bowl, whisk together the flour, onion powder, garlic powder, salt and almond milk. Add all the cauliflower to the bowl and mix until each floret is coated in batter.
• Next, pour one cup of the panko over the cauliflower, mix and then pour the remaining up in. Mix until cauliflower is all coated with batter and panko.
• Line a large baking sheet with parchment paper or a non-stick mat and lay cauliflower out. You want to make sure that it's touching as little as possible and not piled on top of eachother. Bake cauliflower until crispy and starting to brown, 20 minutes, and then remove from oven.
• While cauliflower is baking, add all lemon sauce ingredients to a medium sized bowl and whisk. Pour into a saucepan and cook until thickened, 7-10 minutes.
• Pour about 3/4 of the sauce over the baked cauliflower and mix until combined. Place back into the oven for about 10 minutes, until crispy.
• Serve over rice, if desired, and spoon remaining lemon sauce over caulliflower just before serving. Garnish with sesame seeds, green onion and lemon wedges.

LEMON HERB STEAMED CAULIFLOWER

Steps:

• Chop the cauliflower into florets.
• Place 1 1/2 cups water into a saucepan or pot. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
• Once boiling, add the cauliflower (in the steamer basket, if it has a handle). Steam with the lid on 10 to 12 minutes until just tender, testing with a fork to assess whether it's done.
• Carefully remove the cauliflower to a bowl, draining any excess liquid. Toss with the remaining ingredients and serve. (Store leftovers refrigerated.)

CAULIFLOWER WITH CAPERS AND LEMON

Steps:

• Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
• Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
• Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER

Steps:

• In a small pan, heat oil until rippling; add sage and cook, while stirring, until crisped, about 2 minutes.
• Drain on paper toweling and transfer oil to a large bowl.
• Let sage cool, then crumble into a small bowl; stir in coarse salt and set aside.
• Meanwhile, preheat oven to 375 degrees F; place a roasting pan, with about an inch of water on bottom of oven.
• Add cauliflower to bowl of oil and season with table salt; toss to coat.
• Spread cauliflower out on 2 baking sheets and bake until lightly browned, about 20 to 30 minutes.
• In the meantime, melt butter in a small pan over medium heat until foamy.
• Once foam subsides, stir often, and once solids are browned, turn off heat and squeeze all the lemon juice into pan and stir well.
• Transfer cauliflower to a bowl, pour butter on top, add lemon zest, season with about half the sage salt, toss; taste and add more sage salt as needed.

LIGHT LEMON CAULIFLOWER

Steps:

• Place 1 tlbs parsley, lemon peel and about 1 inch of water in a large saucepan.
• Place cauliflower in steamer basket and place in saucepan.
• Bring water to a boil over medium heat.
• Cover and steam 14 to 16 minutes or until cauliflower is crisp-tender.
• Remove to large bowl; keep warm.
• Reserve 1/2 cup hot liquid.
• Heat margarine (or butter) in small saucepan over medium heat.
• Add garlic; cook and stir 2 to 4 minutes or until soft.
• Stir in lemon juice and reserved liquid.
• Spoon lemon sauce over cauliflower.
• Sprinkle with remaining 3 tbls parsley and cheese before serving .
• Garnish with lemon slices, if desired.

EASY ROASTED CAULIFLOWER

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.