# What You’ll Need:
→ Cauliflower
01 - 2 large cauliflower heads
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher 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 (green onions), thinly sliced
# Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and facilitate even browning.
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 - Lay the cauliflower steaks on the prepared sheet, brush both sides with olive oil, and season evenly with kosher salt and freshly ground black pepper.
04 - Roast the steaks for 20 minutes without disturbing them so a golden crust can form.
05 - Carefully flip each steak using a spatula and roast an additional 10 minutes, or until edges are deeply golden and the centers are tender when pierced.
06 - While the cauliflower roasts, combine soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small saucepan and bring to a gentle simmer over medium heat.
07 - Whisk cornstarch with water to make a slurry, stir it into the simmering sauce, and cook, stirring constantly, until the glaze becomes glossy and slightly thickened, about 1 to 2 minutes; remove from heat.
08 - Brush the roasted cauliflower generously with the teriyaki glaze, return to the oven for 2 to 3 minutes to caramelize the surface, then remove and transfer to serving plates.
09 - Drizzle any remaining glaze over the steaks and finish with toasted sesame seeds and thinly sliced scallions before serving.
