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, plant-based dish featuring thick, roasted cauliflower steaks encrusted with crunchy toasted sesame seeds, drizzled with a zesty ginger-miso sauce and topped with a protein-packed medley of edamame and hemp seeds. Every bite offers a delightful balance of textures and flavors, perfect for a nutritious lunch or dinner.

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NUTRITION

506kcal
Protein
31.5g
Fat
27.7g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1 Cauliflower Steak (300g)

2 tablespoons Sesame Seeds (18g)

1 cup Shelled Edamame (155g)

2 tablespoons White Miso Paste (30g)

1 teaspoon Fresh Ginger (2g)

1 garlic clove (3g)

1 teaspoon Rice Vinegar (5g)

1 tablespoon Hemp Seeds (10g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Water (15g)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Brush the cauliflower steak lightly with olive oil and season with a pinch of salt if desired.

  • 3

    Sprinkle sesame seeds evenly on both sides of the cauliflower steak, gently pressing them in to adhere.

  • 4

    Place the cauliflower on a baking sheet lined with parchment paper and roast for 25-30 minutes or until tender and golden, flipping halfway through.

  • 5

    While the cauliflower roasts, prepare the ginger-miso sauce: In a small bowl, whisk together white miso paste, grated fresh ginger, minced garlic, rice vinegar, water, and a drizzle of olive oil until smooth.

  • 6

    Once the cauliflower steak is roasted, place it on a serving plate. Spoon the ginger-miso sauce generously over the top.

  • 7

    Scatter the shelled edamame over the dish to boost protein content, and finish with a sprinkle of hemp seeds for extra crunch and nutrition.

  • 8

    Serve warm and enjoy this balanced, flavorful meal.

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, plant-based dish featuring thick, roasted cauliflower steaks encrusted with crunchy toasted sesame seeds, drizzled with a zesty ginger-miso sauce and topped with a protein-packed medley of edamame and hemp seeds. Every bite offers a delightful balance of textures and flavors, perfect for a nutritious lunch or dinner.

NUTRITION

506kcal
Protein
31.5g
Fat
27.7g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1 Cauliflower Steak (300g)

2 tablespoons Sesame Seeds (18g)

1 cup Shelled Edamame (155g)

2 tablespoons White Miso Paste (30g)

1 teaspoon Fresh Ginger (2g)

1 garlic clove (3g)

1 teaspoon Rice Vinegar (5g)

1 tablespoon Hemp Seeds (10g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Water (15g)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Brush the cauliflower steak lightly with olive oil and season with a pinch of salt if desired.

  • 3

    Sprinkle sesame seeds evenly on both sides of the cauliflower steak, gently pressing them in to adhere.

  • 4

    Place the cauliflower on a baking sheet lined with parchment paper and roast for 25-30 minutes or until tender and golden, flipping halfway through.

  • 5

    While the cauliflower roasts, prepare the ginger-miso sauce: In a small bowl, whisk together white miso paste, grated fresh ginger, minced garlic, rice vinegar, water, and a drizzle of olive oil until smooth.

  • 6

    Once the cauliflower steak is roasted, place it on a serving plate. Spoon the ginger-miso sauce generously over the top.

  • 7

    Scatter the shelled edamame over the dish to boost protein content, and finish with a sprinkle of hemp seeds for extra crunch and nutrition.

  • 8

    Serve warm and enjoy this balanced, flavorful meal.