Lemon Pepper Cauliflower

Lemon Pepper Cauliflower | VG | GF |

Ingredients

• 1 small head of cauliflower

• 3/4 cup cassava flour

• 1 1/4 cup water

• salt and pepper to taste

sauce ~

• 1/2 cup agave syrup

• 1/4 cup lemon juice

• 1 tsp lemon zest

• 1/2 tsp black pepper

• cornstarch slurry ( 1 tbsp + 2 tbsp water)

• pinch of salt

Instructions

1. Pre heat oven to 400 and line a baking sheet with some parchment paper.

2. Cut your cauliflower into florets and wash well. In a large bowl, make your batter by mixing the cassava flour, salt, pepper, and water together. Dip each floret into the batter and place in a single layer on the baking sheet.

3. Bake the cauliflower at 400 for 30 minutes. Turn once half way through baking. While the cauliflower is baking, make the sauce.

4. In a small bowl, mix together the agave, lemon juice, lemon zest, black pepper. and salt. Pour the mixture into a saucepan over medium heat. Make the cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of water.

5. As the sauce begins to boil, mix in the cornstarch slurry and whisk well. Turn down the heat and let the sauce thicken for a few minutes.

6. Once the cauliflower is done baking, transfer to a large bowl and pour the sauce over the cauliflower. Toss and coat each floret in the sauce. Serve over rice, quinoa, shredded cabbage, or enjoy on its own!