# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Remove outer leaves and trim stem ends while keeping the core intact; slice each head into 1-inch-thick steaks (about two steaks per head).
03 - Arrange 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, carefully flip each steak, then continue roasting for another 10 minutes until golden and tender.
05 - While the cauliflower roasts, combine soy sauce, maple syrup or honey, rice vinegar, toasted sesame oil, minced garlic and grated ginger in a small saucepan and bring to a gentle simmer over medium heat.
06 - Whisk cornstarch with water until smooth and stir into the simmering sauce; cook, stirring constantly, for 1–2 minutes until the sauce thickens, then remove from heat.
07 - Brush the roasted cauliflower generously with the teriyaki glaze, return to the oven for 2–3 minutes to caramelize the surface.
08 - Transfer steaks to plates, drizzle with any remaining sauce and sprinkle with toasted sesame seeds and sliced scallions before serving.
