Come and have fun in the kitchen...
Lemon Pepper Cauliflower Nuggets and a delicious vegan mayo
RECIPE
1 cauliflower
¾ cup flour
¾ cup unsweetened almond milk
lemon, pepper
1 cup breadcrumbs, seasoned with salt & pepper
chopped parsley and freshly grated lemon zest
LEMON PEPPER GLAZE:
8 ½ tbs lemon
4 ½ tbs maple syrup
1 tsp black pepper
1 tsp grated lemon zest
1 tsp cornstarch + 1 tsp water, mix separately
STEPS
Preheat oven to 450 degrees F/230 degrees. Cut cauliflower into florets
Make the wet dip by whisking the flour, almond milk, lemon & pepper in a bowl.
In another bowl, mix the breadcrumbs with salt and pepper.
Toss the cauliflower in the wet batter mixture, transfer to the breadcrumbs, then place on the baking sheet.
Bake for 22 minutes. While baking, prepare the ingredients for the lemon pepper glaze
LEMON PEPPER GLAZE
In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then simmer until the sauce thickens. Remove from heat until needed.
Remove the cauliflower from the oven. Toss the wings in the lemon glaze and bake for another 5 minutes.
Vegan Mayonaise Recipe
1/2 cup soy milk 2 teaspoons lime juice
1/2 teaspoon garlic powder 1/2 teaspoon sea salt
1 teaspoon dijion mustard 1 cup oil, any neutral oil (don't use coconut oil)
Steps
Make sure all the ingredients are room temperature.
Add the soy milk, lime juice, garlic powder, sea salt and mustard in the immersion blender beaker and stir together.
Pour the oil over the soy milk mixture.
Place your immersion blender at the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to blend and incorporate all the ingredients until thick and fully combined.
Place in a sealed jar in the fridge. It thickens up in the fridge even more.