# 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 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 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 turn each steak, then roast an additional 10 minutes until the edges are golden and the centers are tender.
05 - While cauliflower roasts, combine soy sauce, maple syrup (or honey), rice vinegar, 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 to create a slurry, stir it into the simmering sauce and cook, stirring constantly, until the glaze thickens, about 1–2 minutes; remove from heat.
07 - Brush the roasted steaks generously with the warm teriyaki glaze, return to the oven for 2–3 minutes to caramelize the surface.
08 - Transfer steaks to plates, spoon any remaining glaze over them, and finish with toasted sesame seeds and sliced scallions before serving.
