Sweet, clingy, exquisite, and enchantingly fresh lemon cauliflower.
One of my preferred cafés growing up was a neighborhood Chinese spot only outside of Philadelphia.
We'd regularly go there on weeknights, since it was up close and personal, offered speedy help, and the nourishment was reliably great unfailingly.
After taking a seat at the table, I'd in every case promptly start on the profound companion firm noodles and duck sauce while hanging tight for my request for clingy coated lemon chicken to show up.
A long time later when my family moved to China, I was at first confounded by the food.
Also try our recipe : PARMESAN ZUCCHINI TOTS #vegetarian #tots #parmesan #easy #food
- 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
Instructions :
- 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.)
Source : bit.ly/2riCiGU
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