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Isla Marie

Teriyaki Cauliflower Steaks

Thick roasted cauliflower steaks brushed with a glossy homemade teriyaki glaze. They’re tender inside with caramelized edges and packed with savory-sweet flavor. Perfect as a plant-based main dish or flavorful side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course, Main Dish
Cuisine: Asian-Inspired
Calories: 170
Ingredients Equipment Method Video Notes

Ingredients
  

For the Cauliflower:
  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
For the Teriyaki Sauce:
  • ¼ cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
Optional Garnish:
  • Sesame seeds
  • Sliced green onions

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Small saucepan
  • Pastry brush
  • Spatula

Method
 

Step 1. Preheat Oven
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2. Slice Cauliflower
  1. Trim cauliflower leaves and carefully cut into thick steak-like slices.
Step 3. Season Cauliflower
  1. Brush both sides with olive oil and season with salt and black pepper.
Step 4. Roast
  1. Place cauliflower steaks on the baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.
Step 5. Make Teriyaki Sauce
  1. In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, garlic, ginger, and sesame oil. Simmer over medium heat.
Step 6. Thicken Sauce
  1. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
Step 7. Glaze Cauliflower
  1. Brush teriyaki sauce over roasted cauliflower and return to the oven for 5 minutes.
Step 8. Garnish and Serve
  1. Top with sesame seeds and green onions before serving.

Video

Notes

  • Cut cauliflower carefully to keep steaks intact.
  • Do not overcrowd the baking sheet for better roasting.
  • Brush sauce near the end to prevent burning.
  • Use tamari instead of soy sauce for a gluten-free version.
  • Maple syrup makes the recipe fully vegan.