I love cauliflower. I’m also still, kinda, partly, in love with fried chicken – hey, I’m being honest here. But, I’m slowly getting there. Having lived in Atlanta for the last 2 years, my infatuation with lemon pepper is growing. Add them all together and you’ll end up with a very delicious dinner! I paired this with a simple green salad with a lovely lemon mustard vinaigrette. I’ll give you the rundown below.

Ps, if you wanna see me cook it with my Periscope crew…here ya go!

Lemon Pepper Cauliflower
4 cups of cauliflower floretts
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of Kosher salt
1/2 teaspoon of onion powder
2 cups of all purpose flour
1 cup of cornstarch
About 1 cup of vegan half & half
oil, for frying
Lemon pepper seasoning (the zest of 1 lemon, a pinch of salt, a few pinches of black pepper, and a few pinches of white pepper)

For the oil, all I had was butter flavored shortening. It actually worked out perfectly because it gave the cauliflower a lovely buttery taste. So, preheat the oil. Then, season the cauliflower with salt, pepper, garlic powder, and onion powder. Next, pour in the half and half and coat evenly. Lastly, in a large bowl, mix the flour and cornstarch together and then dredge the cauliflower. Shake off the excess and fry until golden brown. When they come out of the oil, sprinkle with the lemon pepper seasoning.

*You’ll notice in the pic (and video), I cut thin slices of lemons and dredged them and fried them. They were delicious.

Lemon Mustard Vinaigrette
the juice of 1 lemon
the zest of 1 lemon
1 teaspoon of apple cider vinegar
1 teaspoon of Dijon mustard
1 heaping teaspoon of sugar
1 pinch of salt
1 pinch of pepper
2 garlic cloves minced
about 3/4 cup of olive oil

Just add all the ingredients into a cup with a lid and shake until well combined.

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  1. Made it for the 4th. Interesting texture. I’ll make again and brown lightly so the flower doesn’t crisp/burn. More seasoning.