Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Miso Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Miso Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Miso Sauce

Enjoy a vibrant dish featuring thick cauliflower steaks and pan-seared extra-firm tofu, crowned with a crispy sesame crust and drizzled with a tangy, umami-rich ginger-miso sauce. This dish balances the nutty crunch of toasted sesame seeds with the delicate, savory flavors of miso and ginger for a delicious, wholesome experience perfect for any meal.

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NUTRITION

574kcal
Protein
36.4g
Fat
32.1g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

250g Extra-Firm Tofu

1 tbsp Sesame Seeds (9g)

1 tbsp Miso Paste (17g)

1 tbsp Fresh Ginger, grated (6g)

1 Garlic Clove (3g)

1 tsp Low-Sodium Soy Sauce (5mL)

1 tsp Rice Vinegar (5mL)

1 tbsp Olive Oil (14g)

2 stalks Green Onions (15g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Remove the leaves from the cauliflower and trim the stem end so that the head sits flat. Cut the cauliflower into 3/4-inch thick steaks from the center. Reserve any small florets for another use or roast them alongside.

  • 3

    Pat the tofu dry and cut into 1/2-inch thick slices. Lightly press the slices to remove excess moisture.

  • 4

    Set up a baking rack. Brush the cauliflower steaks and tofu slices lightly with olive oil. Sprinkle sesame seeds evenly over the cauliflower to create a crispy, nutty crust. Season lightly with salt and pepper if desired.

  • 5

    Place both the tofu and cauliflower on the baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway, until the cauliflower is tender with crispy edges and the tofu is slightly golden.

  • 6

    While the vegetables roast, prepare the ginger-miso sauce. In a small bowl, combine miso paste, grated ginger, minced garlic, low-sodium soy sauce, and rice vinegar. Mix well until the sauce is smooth. If needed, add a teaspoon of warm water to adjust the consistency.

  • 7

    Once roasted, transfer the cauliflower steaks and tofu to a serving plate. Drizzle the warm ginger-miso sauce evenly over both.

  • 8

    Garnish with sliced green onions and an extra sprinkle of sesame seeds if desired. Serve immediately and enjoy!

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Miso Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Miso Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Miso Sauce

Enjoy a vibrant dish featuring thick cauliflower steaks and pan-seared extra-firm tofu, crowned with a crispy sesame crust and drizzled with a tangy, umami-rich ginger-miso sauce. This dish balances the nutty crunch of toasted sesame seeds with the delicate, savory flavors of miso and ginger for a delicious, wholesome experience perfect for any meal.

NUTRITION

574kcal
Protein
36.4g
Fat
32.1g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

250g Extra-Firm Tofu

1 tbsp Sesame Seeds (9g)

1 tbsp Miso Paste (17g)

1 tbsp Fresh Ginger, grated (6g)

1 Garlic Clove (3g)

1 tsp Low-Sodium Soy Sauce (5mL)

1 tsp Rice Vinegar (5mL)

1 tbsp Olive Oil (14g)

2 stalks Green Onions (15g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Remove the leaves from the cauliflower and trim the stem end so that the head sits flat. Cut the cauliflower into 3/4-inch thick steaks from the center. Reserve any small florets for another use or roast them alongside.

  • 3

    Pat the tofu dry and cut into 1/2-inch thick slices. Lightly press the slices to remove excess moisture.

  • 4

    Set up a baking rack. Brush the cauliflower steaks and tofu slices lightly with olive oil. Sprinkle sesame seeds evenly over the cauliflower to create a crispy, nutty crust. Season lightly with salt and pepper if desired.

  • 5

    Place both the tofu and cauliflower on the baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway, until the cauliflower is tender with crispy edges and the tofu is slightly golden.

  • 6

    While the vegetables roast, prepare the ginger-miso sauce. In a small bowl, combine miso paste, grated ginger, minced garlic, low-sodium soy sauce, and rice vinegar. Mix well until the sauce is smooth. If needed, add a teaspoon of warm water to adjust the consistency.

  • 7

    Once roasted, transfer the cauliflower steaks and tofu to a serving plate. Drizzle the warm ginger-miso sauce evenly over both.

  • 8

    Garnish with sliced green onions and an extra sprinkle of sesame seeds if desired. Serve immediately and enjoy!