# Ingredient List:
→ Cauliflower
01 - 2 large cauliflower heads
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon fine salt
04 - 1/4 teaspoon freshly ground 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
# How to Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
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; reserve any loose florets for roasting alongside the steaks.
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 for 20 minutes, then flip each steak gently and continue roasting for an additional 10 minutes, or until edges are golden and the centers are tender when pierced with a knife.
05 - While the cauliflower roasts, combine soy sauce, maple syrup or honey, rice vinegar, sesame oil, minced garlic and grated ginger in a small saucepan. Warm over medium heat until the mixture comes to a gentle simmer.
06 - Whisk cornstarch with 2 tablespoons water to form a slurry, then stir it into the simmering sauce. Continue stirring until the sauce thickens, about 1–2 minutes. Remove from heat and keep warm.
07 - Brush the roasted cauliflower generously with the teriyaki glaze, return to the oven for 2–3 minutes to caramelize the surface, then remove from the oven.
08 - Transfer steaks to serving plates, drizzle with any remaining glaze, and finish with toasted sesame seeds and sliced scallions.
