YOUR SOLIN GENERATED RECIPE
Crispy Sesame-Crusted Cauliflower Steaks with Ginger Sauce
Enjoy a vibrant plate of golden, crispy cauliflower steaks accented with toasted sesame seeds, accompanied by lightly seasoned tofu and edamame. This dish is elevated with a zesty, aromatic ginger sauce that perfectly balances tang and spice, making every bite a delightful fusion of textures and flavors.
INGREDIENTS
500g Cauliflower (about 2 thick steaks)
150g firm tofu, extra-firm
1/2 cup shelled edamame (78g)
1 tbsp white sesame seeds
1 tsp olive oil
1 tbsp grated fresh ginger
1 garlic clove, minced
1 tbsp tamari soy sauce
1 tbsp rice vinegar
1 tsp maple syrup
2 tbsp water
Dash of sriracha sauce (optional)
PREPARATION
Preheat your oven to 425°F. Lightly brush the cauliflower steaks with olive oil and season with salt and pepper.
Sprinkle white sesame seeds over both sides of the cauliflower steaks to form a crust.
Place the cauliflower on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway through until golden and tender.
While the cauliflower roasts, drain and pat dry the tofu. Cut it into 1/2-inch slices and lightly pan-sear in a non-stick skillet until each side is golden, about 2-3 minutes per side.
Prepare the ginger sauce by mixing grated ginger, minced garlic, tamari, rice vinegar, maple syrup, water, and a dash of sriracha in a small bowl. Adjust seasoning to taste.
Steam the shelled edamame until heated through, about 3-4 minutes.
Plate the roasted cauliflower steaks with the seared tofu slices and steamed edamame. Drizzle generously with the ginger sauce.
Serve warm and enjoy the contrast of crispy textures and vibrant flavors.