Sweet, sticky, savory, and seductively crispy lemon cauliflower.

One of my favorite restaurants growing up was a local Chinese place just outside of Philadelphia.
We?d often go there on weeknights, because it was close to home, offered quick service, and the food was consistently good every time.
Upon sitting down at the table, I?d always immediately start on the deep-friend crispy noodles and duck sauce while waiting for my order of sticky glazed lemon chicken to arrive.
(I was pretty much on a sugar high before we even got to dessert.)
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Years later when my family moved to China, I remember being initially confused by the cuisine.
Where were the General Tso?s, the fortune cookies, the sweet and sour" Where was the lemon chicken"""
Much of what we in America know as Chinese food is not actually Chinese at all.
For example, fortune cookies were invented in San Francisco!
And in all my time living in Shanghai, not once did I ever see lemon chicken listed on a menu.
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This crispy lemon cauliflower is my healthier, vegan answer to Chinese-restaurant lemon chicken.
The sticky lemon glaze is absolutely addictive.
And if you?re not feeling cauliflower, you can easily opt to pour the sauce over chickpeas, tofu, broccoli, or anything else you think would taste good with lemon sauce.
If you try the recipe, be sure to tag me @ChocolateCoveredKatie...