YOUR SOLIN GENERATED RECIPE
Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Miso Sauce
Enjoy a vibrant, plant-powered dish featuring thick, roasted cauliflower steaks with a crispy sesame crust paired with a zingy ginger-miso sauce and hearty cubes of extra-firm tofu. This recipe boasts a delightful medley of textures and flavors—from the nutty crunch of toasted sesame seeds to the rich umami of miso and fresh ginger, creating an ideal balance for a satisfying meal that supports your nutritional goals.
INGREDIENTS
1 cauliflower steak (300g)
300g extra-firm tofu
1 tbsp toasted sesame seeds
1 tbsp miso paste
1 tbsp grated fresh ginger
1 garlic clove, minced
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp low-sodium soy sauce
Salt & black pepper, to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the cauliflower into a thick steak (approximately 300g total). Brush lightly with a small amount of sesame oil, season with salt and pepper, and sprinkle half of the toasted sesame seeds over the top.
Place the cauliflower steak on the baking sheet and roast in the preheated oven for 25-30 minutes until golden and tender, flipping halfway through.
While the cauliflower roasts, press the tofu to eliminate excess moisture. Cut the tofu into 1/2-inch cubes.
Heat a non-stick skillet over medium heat and add a drizzle of sesame oil. Sauté the tofu cubes for about 6-8 minutes until they become lightly crispy and golden. Season with a pinch of salt and pepper.
In a small bowl, whisk together the miso paste, grated ginger, minced garlic, rice vinegar, low-sodium soy sauce, and a small splash of water if needed to create a smooth ginger-miso sauce.
Once the cauliflower steak is roasted, plate it and top with the sautéed tofu. Drizzle the ginger-miso sauce over the top and finish with the remaining toasted sesame seeds.
Serve warm and enjoy the contrast of textures and flavors in this savory, well-balanced dish.