Sticky Sesame Cauliflower Steaks
Thickly sliced cauliflower steaks offer lots of nooks and crannies for a sticky, savory, and spicy sauce to collect and caramelize. This vegetable side dish is off the charts delicious!
A few months ago, my dear friend shared a recipe with me for sticky sesame cauliflower where cauliflower florets are tossed in a batter, baked, and brushed with a sweet and savory sauce. After reading through the recipe and hearing her rave reviews I had to try it.
The day I decided to tweak and test the recipe, I was feeling a bit lazy and looking for ways to streamline the process. Skipping the batter portion of the recipe would eliminate a couple of steps along with seven ingredients. And, if I cut the cauliflower into steaks (thick slices) instead of florets, I could cut down on the prep time.
So bottom line, I tested roasted cauliflower steaks coated with a savory, spicy, sticky sauce. It was so good that my cauliflower-disliking husband, who just happens to be one of my favorite taste-testers, asked me to make it again.
If you haven’t cut a cauliflower head into steaks, let me share a few tips. To yield four cauliflower steaks, choose a medium-sized head (about 1 1/2 pounds). Rinse the whole head under cold water and pat dry with paper towel. Remove the green leaves from the cauliflower base. Trim the stem without removing the core. Leaving the core intact will help hold the steaks together. With the base of the cauliflower on a cutting board, make a cut through the center of the head lengthwise dividing it in half. Cut each half into 2 thick slices. If a slice falls apart, just piece it back together like a puzzle forming it into a steak.
When selecting cauliflower for today’s recipe, choose a firm head with compact florets. It should feel heavy for its size. Avoid heads with brown spots or discoloration. The leaves should be green, with no sign of yellowing.
To your health,
Darlene
STICKY SESAME CAULIFLOWER STEAKS
Yield:Â 4 servings
Serving Size: 1 cauliflower steak
Prep: 15 minutes
Ready: 45 minutes
INGREDIENTS
Parchment paper or vegetable oil cooking spray
1 medium head (about 1 1/2 pounds) cauliflower
1 tablespoon olive oil
1/4 cup tomato sauce
3 tablespoons dark brown sugar
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons chili garlic sauce
2 teaspoons grated fresh ginger root
1 clove garlic, minced
1 tablespoon water
1 teaspoon corn starch
3 tablespoons sliced green onions
1/2 teaspoon sesame seeds
DIRECTIONS
Preheat oven to 425 degrees. Line a large sheet pan with parchment paper or coat with cooking spray.
Cut cleaned cauliflower head vertically into 4 slices (steaks) approximately even in thickness. Arrange steaks in a single layer on prepared sheet pan and brush both sides with oil. Place in oven and roast for 15 minutes.
While cauliflower steaks are roasting, prepare sticky sesame sauce by placing tomato sauce, brown sugar, vinegar, soy sauce, chili garlic sauce, ginger root, and garlic in a small saucepan. In a small dish prepare a corn starch slurry by combining water and corn starch. Stir until corn starch dissolves and set aside. Over medium heat, bring sticky sesame sauce to a boil, add corn starch slurry, and stir constantly until sauce thickens; about 1 minute. Remove sauce from heat.
Remove cauliflower steaks from oven after initial 15-minute roasting time and gently turn each steak over. Brush tops of steaks with sticky sesame sauce. Return to oven and continue roasting for an additional 15 minutes.
To serve, transfer cauliflower steaks to a platter and sprinkle with sliced green onion and sesame seeds.
Nutrition Information per Serving
122 Calories, 4 g Total fat, 1 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 259 mg Sodium, 20 g Total carbohydrate, 3 g Dietary fiber, 14 g Total sugars, 10 g Added sugars, 4 g Protein, 0 mcg (0%) Vitamin D, 44 mg (4%) Calcium, 1 mg (6%) Iron, 556 mg (10%) Potassium
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
