📖 Instructions

1. Alright, lets begin! First, grab a large head of cauliflower. Remove the outer leaves and trim the stem, so it sits flat on your cutting board. This part is crucial for safety, folks. You don't want any wobbling!
2. Now, carefully slice a 1 1/2-inch thick “steak” from the center of the cauliflower. You should get two good steaks from each head. Don't fret about the florets that fall off; we'll roast those up too!
3. Next, preheat your oven to 400°F (200°C). While the oven heats up, lightly brush both sides of the cauliflower steaks and any loose florets with olive oil. Season generously with salt, black pepper, and a pinch of garlic powder. Remember, seasoning is your friend!
4. Place the seasoned cauliflower steaks and florets on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is tender and slightly browned. Keep an eye on them; ovens can vary!
5. While the cauliflower is roasting, lets whisk together the Sesame Ginger Dressing. In a small bowl, combine soy sauce (or tamari for gluten-free!), rice vinegar, sesame oil, grated ginger, minced garlic, honey (or maple syrup for vegan), and a pinch of red pepper flakes. Stir until well combined. Taste and adjust seasonings as needed.
6. Once the cauliflower is roasted to golden-brown perfection, remove it from the oven and let it cool for a minute or two. Place the cauliflower steak on a plate and generously drizzle with the Sesame Ginger Dressing. Garnish with sesame seeds and chopped green onions for extra flavor and visual appeal. A squeeze of lime is pretty good too.
7. Serve immediately. These Cauliflower Steaks are fantastic on their own, but they also pair well with quinoa, rice, or a side salad. Enjoy!