halfbakedharvest4.4
Sesame Crusted Cauliflower with Pomegranate Ponzu Sauce.
Crispy oven baked cauliflower breaded in a mix of Panko bread crumbs and sesame seeds, and served with a quick homemade pomegranate ponzu sauce. Delish!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Stand the cauliflower on its stem and cut into 1½ inch thick steaks, you should get 2-3 slices per head. Reserve smaller florets for another use. 2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.3. Add the Panko, sesame seeds, and a pinch each of salt and pepper to a medium sized bowl. Stir to combine. Add the egg to a separate shallow bowl or pie plate.4. Working in a line, dredge both sides of the cauliflower steak through the egg and then through the Panko, coating all sides. Lightly brush the cauliflower with olive oil. Transfer to the oven and bake for ⏱️ 15 minutes, then flip and continue cooking another ⏱️ 10-15 minutes or until the cauliflower is tender and turning golden brown.5. Meanwhile, make the sauce. In a glass jar or bowl, combine the soy sauce, orange juice, lime juice, rice vinegar, honey, chili sauce, and ginger. Add the pomegranate seeds.6. Serve the cauliflower steaks warm, with the ponzu sauce drizzled over top, add fresh cilantro. Enjoy!
egg, beaten1rice vinegar2 tablespoonshoney2 tablespoonschili sauce2 tablespoons
Nutrition Facts
calories
511 kcal
serving Size
1 serving
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