Teriyaki Cauliflower Steaks (Print Version)

Roasted cauliflower steaks glazed in a sweet-salty teriyaki, finished with toasted sesame and scallions.

# Components:

→ Cauliflower

01 - 2 large cauliflower heads
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

05 - 1/3 cup soy sauce (low-sodium optional)
06 - 1/4 cup maple syrup or honey
07 - 2 tablespoons rice vinegar
08 - 1 tablespoon toasted sesame oil
09 - 2 teaspoons cornstarch
10 - 2 tablespoons water
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh ginger, grated

→ Garnish

13 - 2 tablespoons toasted sesame seeds
14 - 2 scallions, thinly sliced

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves and trim the stem ends while keeping the core intact; slice each head into approximately 1-inch-thick steaks, yielding about two steaks per head.
03 - Arrange the cauliflower steaks on the prepared sheet, brush both sides with olive oil and season evenly with salt and black pepper.
04 - Roast the steaks for 20 minutes without disturbing them, until the undersides begin to brown.
05 - Carefully turn each steak and roast an additional 10 minutes, until golden and tender when pierced with a knife.
06 - While the cauliflower roasts, combine soy sauce, maple syrup (or honey), rice vinegar, sesame oil, minced garlic and grated ginger in a small saucepan; bring to a gentle simmer over medium heat.
07 - Mix cornstarch with water to form a slurry, whisk it into the simmering sauce and cook, stirring constantly, until the glaze thickens, about 1–2 minutes; remove from heat.
08 - Brush the roasted steaks generously with the teriyaki glaze, return them to the oven for 2–3 minutes to caramelize the surface, then remove.
09 - Transfer steaks to plates, drizzle with any remaining glaze and scatter toasted sesame seeds and sliced scallions over the top before serving.

# Expert Advice:

01 -
  • You'll discover just how hearty and rich cauliflower can be, under a sticky-sweet glaze.
  • The sauce is so good, I often catch myself licking the spoon when no one’s looking.
02 -
  • If the cauliflower isn’t sliced thick enough, it falls apart while roasting – learned that after my first attempt left me with teriyaki florets instead of steaks.
  • Letting the sauce thicken on the stove just a bit longer makes it cling better and provides that irresistible sheen.
03 -
  • Slice the cauliflower vertically to maximize the size of each steak and avoid crumbling.
  • A quick broil for the last minute can intensify the caramelization if you want deeper flavor.
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