# Ingredient List:
→ 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 recommended)
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
# Step-by-Step Instructions:
01 - Preheat the oven to 425°F and 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, then season evenly with salt and black pepper.
04 - Roast the steaks for 20 minutes until the undersides begin to brown and edges soften.
05 - Carefully flip each steak and return to the oven for an additional 10 minutes, roasting 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 - Whisk the cornstarch and water in a small bowl until smooth, stir into the simmering sauce, and cook, stirring constantly, for 1 to 2 minutes until the sauce thickens; remove from heat.
08 - Brush the cooked cauliflower generously with the teriyaki glaze, return to the oven for 2 to 3 minutes to caramelize, then transfer to plates and drizzle with any remaining sauce.
09 - Sprinkle each steak with toasted sesame seeds and sliced scallions and serve immediately with rice or roasted vegetables if desired.
