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, roasted cauliflower steaks with a crunchy sesame coating, elevated by a tangy and umami-rich ginger-miso sauce and a protein-packed boost from extra firm tofu. This dish offers a satisfying blend of textures and flavors that makes it perfect for any meal of the day.

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NUTRITION

515kcal
Protein
38.6g
Fat
22g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (≈350g)

200g Extra Firm Tofu

1/4 cup Chickpea Flour (≈30g)

2 tablespoons Sesame Seeds (≈18g)

1 tablespoon White Miso Paste (≈17g)

1 teaspoon Fresh Ginger (grated, ≈2g)

1 teaspoon Rice Vinegar

1 teaspoon Maple Syrup

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Slice the cauliflower into 1-inch thick steaks, keeping as much of the core intact as possible for structural support.

  • 2

    Press the extra firm tofu to remove excess moisture, then cut into small cubes. Set aside to incorporate later as a protein boost.

  • 3

    Prepare the batter by whisking together the chickpea flour with a splash of water until you achieve a smooth, thick consistency. This batter will help the sesame seeds adhere to the cauliflower.

  • 4

    Lightly brush both sides of the cauliflower steaks with a small amount of water or oil. Dip each steak into the chickpea flour batter, then press both sides into the sesame seeds ensuring an even coat.

  • 5

    Place the coated steaks on a parchment-lined baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until the exterior is crispy and the cauliflower is tender.

  • 6

    While the cauliflower roasts, prepare the ginger-miso sauce. In a small bowl, mix the white miso paste with the grated ginger, rice vinegar, and maple syrup. Thin with a teaspoon of water if necessary.

  • 7

    Gently toss the tofu cubes with a little salt and a few extra sesame seeds if desired. For an optional protein and texture boost, you can warm the tofu in a pan with a light spray of oil for 3-4 minutes until slightly golden.

  • 8

    To serve, plate the roasted cauliflower steak, top with the tofu cubes, and drizzle generously with the ginger-miso sauce. Enjoy while warm for optimal flavor and texture.

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, roasted cauliflower steaks with a crunchy sesame coating, elevated by a tangy and umami-rich ginger-miso sauce and a protein-packed boost from extra firm tofu. This dish offers a satisfying blend of textures and flavors that makes it perfect for any meal of the day.

NUTRITION

515kcal
Protein
38.6g
Fat
22g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (≈350g)

200g Extra Firm Tofu

1/4 cup Chickpea Flour (≈30g)

2 tablespoons Sesame Seeds (≈18g)

1 tablespoon White Miso Paste (≈17g)

1 teaspoon Fresh Ginger (grated, ≈2g)

1 teaspoon Rice Vinegar

1 teaspoon Maple Syrup

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Slice the cauliflower into 1-inch thick steaks, keeping as much of the core intact as possible for structural support.

  • 2

    Press the extra firm tofu to remove excess moisture, then cut into small cubes. Set aside to incorporate later as a protein boost.

  • 3

    Prepare the batter by whisking together the chickpea flour with a splash of water until you achieve a smooth, thick consistency. This batter will help the sesame seeds adhere to the cauliflower.

  • 4

    Lightly brush both sides of the cauliflower steaks with a small amount of water or oil. Dip each steak into the chickpea flour batter, then press both sides into the sesame seeds ensuring an even coat.

  • 5

    Place the coated steaks on a parchment-lined baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until the exterior is crispy and the cauliflower is tender.

  • 6

    While the cauliflower roasts, prepare the ginger-miso sauce. In a small bowl, mix the white miso paste with the grated ginger, rice vinegar, and maple syrup. Thin with a teaspoon of water if necessary.

  • 7

    Gently toss the tofu cubes with a little salt and a few extra sesame seeds if desired. For an optional protein and texture boost, you can warm the tofu in a pan with a light spray of oil for 3-4 minutes until slightly golden.

  • 8

    To serve, plate the roasted cauliflower steak, top with the tofu cubes, and drizzle generously with the ginger-miso sauce. Enjoy while warm for optimal flavor and texture.