# 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 1/4 cup 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 It:
01 - Preheat the 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 roughly 1-inch-thick steaks, yielding about two steaks per head.
03 - Arrange the cauliflower steaks on the prepared sheet, brush both sides with olive oil, and season evenly with salt and black pepper.
04 - Roast the steaks for 20 minutes until the undersides begin to brown and soften.
05 - Flip each steak carefully and roast an additional 10 minutes until golden and tender when pierced with a fork.
06 - While the 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.
07 - Whisk cornstarch and water together to form a slurry, stir it into the simmering sauce, and cook, stirring constantly, for 1–2 minutes until the sauce thickens; remove from heat.
08 - Brush the cooked cauliflower generously with the teriyaki glaze, return to the oven for 2–3 minutes to caramelize the surface, then remove.
09 - Transfer steaks to plates, drizzle any remaining sauce over them, and finish with toasted sesame seeds and sliced scallions before serving.
