# 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 (use low-sodium if preferred)
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 (220°C). Line a baking sheet with parchment paper.
02 - Remove leaves and trim stem ends from the cauliflower, keeping the core intact. Slice each cauliflower head into 1-inch-thick steaks (about 2 per head).
03 - Arrange cauliflower steaks on the prepared baking sheet. Brush both sides with olive oil and season with salt and black pepper.
04 - Roast for 20 minutes, flip gently, then roast for another 10 minutes until golden and tender.
05 - While the cauliflower bakes, prepare the teriyaki sauce: In a small saucepan, whisk together soy sauce, maple syrup (or honey), rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
06 - In a small bowl, combine cornstarch and water. Stir into the simmering sauce and cook, stirring constantly, until thickened (about 1-2 minutes). Remove from heat.
07 - When the cauliflower is cooked, brush generously with the teriyaki sauce. Return to the oven for 2-3 minutes to caramelize.
08 - Remove from the oven, transfer to plates, and drizzle with extra sauce. Sprinkle with toasted sesame seeds and scallions.
