# What you need:
→ Cauliflower
01 - 2 large cauliflower heads, trimmed (retain core for slicing into steaks)
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 (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
# Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Remove outer leaves and trim the stem ends, keeping the core intact; slice each head into 1-inch-thick steaks, yielding about two steaks per head and reserve any loose florets for roasting.
03 - Arrange steaks and reserved florets on the prepared sheet, brush both sides with olive oil and season evenly with salt and black pepper.
04 - Roast on the center rack for 20 minutes until the undersides are golden; flip carefully and continue roasting for 10 minutes until tender and browned.
05 - While cauliflower roasts, combine soy sauce, maple syrup or honey, rice vinegar, sesame oil, garlic and ginger in a small saucepan and bring to a gentle simmer over medium heat.
06 - Whisk cornstarch with water to form a slurry, stir it into the simmering sauce and cook, stirring constantly, for 1–2 minutes until the glaze thickens; remove from heat.
07 - Brush the roasted steaks generously with the teriyaki glaze, return to the oven for 2–3 minutes to caramelize the surface, watching closely to avoid burning.
08 - Transfer steaks to plates, spoon additional sauce over the top and finish with toasted sesame seeds and sliced scallions; serve immediately.
