Sesame Cauliflower Steak with Citrus Sauce
This is an incredibly healthy, easy, cheap, fast, and delicious weeknight dinner, including meatless Mondays that will make everybody healthy and happy, especially the home cook. And it’s oven baked, using one sheet pan, so there’s hardly any mess and easy clean up!
Make a big batch of the citrus sauce using orange, lemon, or pomegranate juice or a combination of the three and keep it in a glass jar, and use it as a salad dressing or a marinade for future meals.
For a vegan and gluten free version, omit the panko and egg, or use gluten free panko or flour, and it’s just as good with less fat.
You can also serve the cauliflower steaks with a bed of organic greens adding extra nutrition, volume, texture, and flavor.
Cauliflower is another super food that has almost every vitamin and minerals we need with disease fighting phytochemicals that can battle cancer cells, among others. On top of everything, the whole meal is only about 220 calories. You should get a standing ovation for making this!
2 medium fresh, organic white, yellow, or purple cauliflowers cut into 1 inch steaks
½ toasted sesame seeds
1 cup of panko or other bread crumbs
Sea or kosher salt
Freshly ground pepper
1 organic large egg, beaten
Green onions, cilantro, or parsley, chopped; preferably organic
Citrus Ponzu Sauce
½ cup organic soy sauce or tamari
¼ lemon, orange, or pomegranate juice; preferably organic
¼ rice vinegar
Ginger, finely grated (optional)
Garlic, finely grated (Optional)
Chili sauce (optional)
1 teaspoon of honey or maple syrup (optional)
Lemon or lime wedges (optional)
Pomegranate seeds (optional)
Preheat oven to 425 degrees.
Line the baking sheet with parchment paper or Silpat.
Cut the cauliflower into 1 inch steaks.
In a shallow bowl, mix sesame seeds, panko, salt and pepper.
In another shallow bowl, place the egg and beat well.
Dredge the cauliflowers in the sesame seed mixture and then the egg and place
them onto the baking sheet.
Bake in the oven for 15 minutes and then flip the steaks and bake for another 15
minutes until it is golden brown.
While the steaks are baking, make the sauce by placing all the ingredients in a
glass jar or in a small bowl stirring or shaking well.
On a plate, place a bed of greens with some ponzu sauce.
Place the cauliflower steaks on top of the greens or on the side of the dish and drizzle the sauce over the steaks. Top with green onions or herbs and pomegranate seeds, if desired and enjoy!
Don’t throw out the cauliflower stems. They are edible with a mild sweet flavor. Slice or chop them and roast along the steaks or eat them raw with your favorite dip or sauce, or on its own as a snack, or put them in your morning smoothie.