Glazed Roasted Cauliflower Steaks with Sesame and Scallions
If you're looking for a unique and flavorful vegetable dish, these Glazed Roasted Cauliflower Steaks might just steal the show at your dinner table. They bring together the nutty richness of miso, the crunch of sesame seeds, and the fresh bite of scallions. This dish is not only visually appealing but also a fantastic way to enjoy cauliflower in a new light, with a perfect balance of sweet, savory, and umami flavors.
Ingredients
- 1 large head of cauliflower
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons sesame seeds, toasted
- 3 scallions, thinly sliced
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Cauliflower: Remove the outer leaves from the cauliflower and slice it into 1-inch thick steaks. You should get about 2-3 steaks from the center of the cauliflower head.
- Make the Miso Glaze: In a small bowl, whisk together the miso paste, soy sauce, maple syrup, sesame oil, olive oil, garlic powder, salt, and pepper until smooth.
- Glaze the Cauliflower: Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush the miso glaze generously over both sides of the steaks.
- Roast the Cauliflower: Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
- Garnish and Serve: Remove from the oven and sprinkle with toasted sesame seeds and sliced scallions. Garnish with chopped cilantro if desired. Serve warm.
Cook’s tips
- Slice the cauliflower from the center outward to get the most intact steaks; save the crumbly florets for roasting alongside.
- Pat the cauliflower dry before glazing to help the glaze stick and promote caramelization.
- Use a pastry brush to apply the glaze evenly, and don't forget to brush the cut sides as well.
- Flip the steaks halfway through roasting to ensure even browning on both sides.
- If your cauliflower steaks are thin, reduce roasting time to avoid over-drying.
Substitutions
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Swap maple syrup with honey or agave nectar for a different sweetness.
- Replace white miso with red miso for a deeper, more intense flavor (adjust quantity to taste).
- Use toasted sesame oil for a stronger nutty aroma if you have it on hand.
- Substitute scallions with chives or thinly sliced red onion for a milder bite.
Storage & reheating
Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or in an air fryer until warmed through and crisp.
Frequently asked questions
Can I use frozen cauliflower for this recipe?
Frozen cauliflower will not hold up well as steaks because it tends to become watery and mushy. For best results, use a fresh, firm head of cauliflower.
How do I keep the cauliflower steaks from falling apart?
Slice the cauliflower thickly (about 1 inch) and keep the core intact. Use a sharp knife and cut straight down through the center to get the most stable steaks. Handle them gently when flipping.
Can I make the glaze ahead of time?
Yes, you can whisk the miso glaze up to 3 days in advance and store it in the refrigerator. Let it come to room temperature before using, or whisk in a little warm water if it thickens.
What can I serve with these cauliflower steaks?
They pair beautifully with rice, quinoa, or a simple green salad. They also work as a hearty vegetarian main dish alongside roasted vegetables or a protein of your choice.
