# What You'll Need:
→ Cauliflower
01 - 2 large cauliflower heads
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon fine salt
04 - 1/4 teaspoon freshly ground 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
# Step-by-Step:
01 - Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
02 - Remove outer leaves and trim the base of each head while keeping the core intact; slice each head into approximately 1-inch-thick steaks (about 2 steaks per head), reserving any loose florets for roasting.
03 - Arrange the steaks and reserved florets on the prepared sheet, brush both sides lightly with olive oil and season evenly with salt and black pepper.
04 - Roast the cauliflower 20 minutes, flip carefully, then continue roasting 10 minutes more until edges are golden and centers are tender when pierced with a knife.
05 - While the cauliflower roasts, whisk together soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic and grated ginger in a small saucepan; bring to a gentle simmer over medium heat.
06 - Mix cornstarch and water to form a slurry, whisk it into the simmering sauce and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes; remove from heat.
07 - Brush the roasted cauliflower generously with the teriyaki glaze, return to the oven for 2–3 minutes to caramelize the surface, then remove and brush with any remaining sauce.
08 - Transfer steaks to serving plates, drizzle with extra glaze if desired and finish with toasted sesame seeds and thinly sliced scallions.
