Crispy Baked Cauliflower with Chinese Lemon Sauce

This crispy baked cauliflower in Chinese lemon sauce is a vegan version of the Chinese restaurant classic lemon chicken. It’s super easy to make, simply bread cauliflower florets in panko breadcrumbs and bake while you simmer a simple sticky, garlicky, lemon sauce. Drizzle the sauce over the baked cauliflower and enjoy while it’s deliciously hot and crispy.


For the crispy baked cauliflower

  • 1 head of cauliflower, cut into florets
  • ½ cup of flour
  • ½ teaspoon sea salt
  • Pepper, to taste
  • ½ cup of plant milk
  • 1 cup panko bread crumbs
  • 1 – 2 green onions, sliced (optional)
  • Sesame seeds, for garnish (optional)
  • Rice, to serve

For the Chinese lemon sauce

  • ½ cup vegetable stock
  • 2 cloves of garlic, grated or finely minced
  • 2 teaspoons ginger, grated or finely minced
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sea salt
  • Pepper, to taste
  • ½ teaspoon sriracha, or to taste (optional)
  • 4 teaspoons cornstarch dissolved in 2 tablespoons of water


  1. Preheat the oven to 200°C (400°F) and line a baking pan with parchment paper.
  2. Mix the flour with the sea salt and pepper in a small bowl. Put the milk and panko in two separate bowls. Drop a few cauliflower florets into the flour and coat. Then dunk them in the milk, shaking off the excess, and finally into the panko to coat. Place on the baking pan and bake for 30 minutes or until golden and crispy.
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