Teriyaki Cauliflower Steaks (Print)

Golden cauliflower steaks glazed in sweet-savory teriyaki, finished with sesame and scallions.

# What You'll Need:

→ 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 garlic cloves, minced
12 - 1 tablespoon fresh ginger, grated

→ Garnish

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

# Directions:

01 - Position a rack in the center of the oven and preheat 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 2 steaks per head.
03 - Arrange slices on the prepared sheet, brush both sides with olive oil, and season evenly with salt and black pepper.
04 - Roast for 20 minutes, allowing the undersides to develop a deep golden color and begin to soften.
05 - Turn each steak gently and continue roasting for an additional 10 minutes until tender and caramelized at the edges.
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 cornstarch with water to form a slurry, stir it into the simmering sauce and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes; remove from heat.
08 - Brush the roasted cauliflower generously with the warm teriyaki glaze, return to the oven for 2 to 3 minutes to caramelize, then transfer to plates and spoon any remaining sauce over the steaks.
09 - Sprinkle with toasted sesame seeds and sliced scallions before serving.

# Expert Advice:

01 -
  • Your kitchen will smell like a cozy neighborhood bistro thanks to that sweet-savory teriyaki glaze.
  • Cauliflower turns blissfully tender under the broiler, soaking up every drop of sauce while staying hearty enough to hold its own at the center of the table.
02 -
  • If you rush the flipping or use too-thin cauliflower, the steaks will break—gentle hands are your best tool here.
  • Letting the teriyaki sauce bubble long enough to thicken is what gives you that dreamy, clingy finish.
03 -
  • Use a large sharp knife to cut tidy steaks; working from the core keeps them together.
  • Basting the steaks right out of the oven ensures every crevice gets lacquered in sauce.
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