Can I use other vegetables instead of cauliflower?

Absolutely! You can use other vegetables like broccoli or zucchini, but adjust the cooking time accordingly.

What size cauliflower head should I use?

I usually get the best results with a medium-sized head, about 6-8 inches in diameter. But honestly, don't stress too much—adjust the glaze quantities slightly if yours is bigger or smaller.

Can I use frozen cauliflower for this recipe?

I've tried it! The texture is different, but still tasty. Just keep an eye on it, as it can cook faster than fresh cauliflower.

How do I store leftover cauliflower steaks?

It's best to eat them fresh, but you can store leftovers in the fridge for up to 3 days. Reheat them in the oven or a skillet to keep them from getting soggy.

Can I make the teriyaki glaze spicy?

Sure! Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the teriyaki glaze for a little heat.

What if I don't have rice vinegar?

If you don’t have rice vinegar, you can substitue with apple cider vinegar or white wine vinegar.

I remember the first time I tried cauliflower steaks. I was skeptical – could a humble vegetable really stand up as a main course? Turns out, it absolutely can, especially when drenched in a luscious teriyaki glaze. This recipe transforms ordinary cauliflower into a show-stopping dish that’s both healthy and incredibly flavorful. Even my picky-eater nephew devoured it!

These teriyaki glazed cauliflower steaks are not only delicious but also surprisingly easy to make. The key is to get a good sear on the cauliflower before slathering it with the homemade teriyaki glaze. The glaze itself is a perfect balance of sweet, savory, and tangy, thanks to the combination of soy sauce, honey, rice vinegar, and sesame oil. Trust me; you'll want to put this glaze on everything! So, if you are looking to impress your family or friends with a creative recipe, that's your winner!

Teriyaki Glazed Cauliflower Steaks

Name: Teriyaki Glazed Cauliflower Steaks
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2-3
Cuisine: Vegetable-Mains
Ingredients: 1 medium head Cauliflower; 2 tablespoons Olive Oil; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Ginger Powder; 1/4 cup Soy Sauce; 2 tablespoons Honey (or Maple Syrup); 1 tablespoon Rice Vinegar; 1 teaspoon Sesame Oil; 1 teaspoon Cornstarch; 2 tablespoons Water; 1 tablespoon Sesame Seeds; 1 tablespoon Green Onions

Transform cauliflower into a flavorful, main course with these Teriyaki Glazed Cauliflower Steaks. This easy recipe combines roasted cauliflower with a homemade teriyaki glaze for a healthy and delicious meal.

⏳ Yield & Time

Yield: 2-3 servings

Preparation Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). This is crucial for getting that nice, slightly charred edge on the cauliflower.
While the oven heats, prepare the cauliflower. Remove the outer leaves and trim the stem, leaving the core intact. This helps the steaks hold together.
Place the cauliflower head stem-side down on a cutting board. Using a large, sharp knife, carefully slice the cauliflower into 1-inch thick steaks. You should get about 2-3 good steaks from the center of the head. The outer pieces will likely crumble, but don't worry, you can roast those florets separately!
In a large bowl, whisk together the olive oil, garlic powder, ginger powder, and a pinch of salt and pepper. This simple mixture adds a wonderful base flavor to the cauliflower.
Place the cauliflower steaks in the bowl and toss gently to coat them evenly with the oil mixture. Make sure every nook and cranny is covered.
Arrange the coated cauliflower steaks on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
Bake for 20 minutes, then flip the steaks carefully with a spatula. This ensures even cooking and browning on both sides.
While the cauliflower is baking, prepare the teriyaki glaze. In a small saucepan, combine the soy sauce, honey (or maple syrup for a vegan option), rice vinegar, sesame oil, cornstarch, and water.
Bring the glaze to a simmer over medium heat, stirring constantly. Continue to simmer for 3-5 minutes, or until the glaze has thickened to your liking. It should coat the back of a spoon.
After the cauliflower has baked for a total of 40 minutes (20 minutes per side), remove it from the oven. Reduce the oven temperature to 350°F (175°C).
Brush the teriyaki glaze generously over both sides of the cauliflower steaks, ensuring they are fully coated. Don't be shy with the glaze – the more, the merrier!
Return the glazed cauliflower steaks to the oven and bake for another 10 minutes, or until the glaze is sticky and caramelized. Keep a close eye on them to prevent burning.
Remove the cauliflower steaks from the oven and let them cool for a few minutes before serving.
Garnish the teriyaki glazed cauliflower steaks with sesame seeds and chopped green onions for a pop of color and flavor. Serve immediately and enjoy! I love serving these steaks with a side of quinoa or brown rice for a complete and satisfying meal.