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

Savor a creative twist on a classic plant-based dish with thick, hearty cauliflower steaks enhanced with a crunchy sesame crust. Paired with a zingy ginger-miso sauce and hearty cubes of extra-firm tofu, this dish delivers a delightful blend of textures and flavors perfect for breakfast, lunch, or dinner.

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NUTRITION

457kcal
Protein
38.6g
Fat
26.5g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (approx. 300g)

250g Extra Firm Tofu

1 tbsp Sesame Seeds

1 tbsp Almond Flour

1 tsp Fresh Grated Ginger

1 tbsp White Miso Paste

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Cut the cauliflower into 1-inch thick steaks. Reserve any remaining florets for another use or roast separately.

  • 3

    Press the extra firm tofu between paper towels to remove excess moisture and then cut into 1/2-inch slices.

  • 4

    In a shallow dish, combine the almond flour and sesame seeds. Lightly brush the cauliflower steaks and tofu slices with olive oil, then coat them evenly in the almond-sesame mixture.

  • 5

    Place the coated cauliflower steaks and tofu slices on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes until golden and crispy, flipping halfway through for even crisping.

  • 6

    While the steaks roast, prepare the ginger-miso sauce by whisking together the white miso paste, grated ginger, rice vinegar, low-sodium soy sauce, and a splash of water in a small bowl.

  • 7

    Once roasted, plate the cauliflower steaks and tofu. Drizzle the ginger-miso sauce over the top, and serve immediately, enjoying the contrast of crispy textures and tangy, savory flavors.

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

Savor a creative twist on a classic plant-based dish with thick, hearty cauliflower steaks enhanced with a crunchy sesame crust. Paired with a zingy ginger-miso sauce and hearty cubes of extra-firm tofu, this dish delivers a delightful blend of textures and flavors perfect for breakfast, lunch, or dinner.

NUTRITION

457kcal
Protein
38.6g
Fat
26.5g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (approx. 300g)

250g Extra Firm Tofu

1 tbsp Sesame Seeds

1 tbsp Almond Flour

1 tsp Fresh Grated Ginger

1 tbsp White Miso Paste

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Cut the cauliflower into 1-inch thick steaks. Reserve any remaining florets for another use or roast separately.

  • 3

    Press the extra firm tofu between paper towels to remove excess moisture and then cut into 1/2-inch slices.

  • 4

    In a shallow dish, combine the almond flour and sesame seeds. Lightly brush the cauliflower steaks and tofu slices with olive oil, then coat them evenly in the almond-sesame mixture.

  • 5

    Place the coated cauliflower steaks and tofu slices on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes until golden and crispy, flipping halfway through for even crisping.

  • 6

    While the steaks roast, prepare the ginger-miso sauce by whisking together the white miso paste, grated ginger, rice vinegar, low-sodium soy sauce, and a splash of water in a small bowl.

  • 7

    Once roasted, plate the cauliflower steaks and tofu. Drizzle the ginger-miso sauce over the top, and serve immediately, enjoying the contrast of crispy textures and tangy, savory flavors.