YOUR SOLIN GENERATED RECIPE
Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Miso Sauce
Savor the crisp, nutty flavors of roasted cauliflower steaks perfectly paired with a zesty ginger-miso sauce and protein-packed, crispy tofu crumbles. This dish delivers a satisfying crunch from toasted almond and sesame coatings, balanced by the rich, umami tang of miso and fresh ginger, making it a wholesome, energizing meal.
INGREDIENTS
1 medium head Cauliflower (approx 600g)
200g Extra-Firm Tofu
1/4 cup Almond Flour (28g)
1 tbsp Sesame Seeds (9g)
1 tbsp Miso Paste (17g)
1 tsp Fresh Ginger, minced (2g)
2 cloves Garlic, minced (6g)
2 tsp Rice Vinegar (10g)
2 tbsp Water (30g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Trim the cauliflower and cut it into two thick ‘steaks’ from the center, reserving any remaining florets for another use.
Press the tofu between paper towels to remove excess moisture. Cut into small cubes to form crispy crumbles later.
In a shallow dish, combine the almond flour, sesame seeds, a pinch of salt, and pepper. Lightly coat the cauliflower steaks and tofu cubes in the mixture.
Arrange the coated cauliflower steaks on a baking sheet lined with parchment paper. Scatter the tofu cubes around the steaks.
Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crisp and the tofu is firm and slightly crispy.
While the cauliflower and tofu roast, prepare the ginger-miso sauce. In a small bowl, whisk together miso paste, minced ginger, garlic, rice vinegar, and water until smooth.
Once roasted, drizzle the ginger-miso sauce evenly over the cauliflower steaks and tofu. Optionally, garnish with extra sesame seeds or sliced green onions.
Serve immediately and enjoy this balanced, savory meal.