# 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 (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 garlic cloves, minced
12 - 1 tablespoon fresh ginger, grated
→ Garnish
13 - 2 tablespoons toasted sesame seeds
14 - 2 scallions, thinly sliced
# Step-by-Step Guide:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
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 - Arrange the steaks on the prepared sheet, brush both sides lightly with olive oil and season evenly with salt and black pepper.
04 - Roast the cauliflower for 20 minutes, carefully flip each steak, then continue roasting for an additional 10 minutes until edges are golden and centers are tender.
05 - 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.
06 - Mix cornstarch with water to form a smooth slurry and whisk it into the simmering sauce; continue stirring for 1 to 2 minutes until the glaze thickens, then remove from heat.
07 - Brush the roasted steaks generously with the teriyaki glaze, return to the oven for 2 to 3 minutes to caramelize the surface, then remove from the oven.
08 - Transfer steaks to plates, drizzle with any remaining sauce, and finish with toasted sesame seeds and sliced scallions; serve immediately.
