Teriyaki Cauliflower “Steaks” with Scallion Rice
Indulge in the delightful flavors of Teriyaki Cauliflower “Steaks” served on a bed of fluffy scallion rice. This vibrant, plant-based dish features thick cauliflower steaks marinated in a rich teriyaki sauce and roasted to perfection. Paired with aromatic jasmine rice infused with scallions, it’s a meal that will impress both vegetarians and meat lovers alike. Perfect for family dinners or entertaining guests, this simple yet flavorful recipe is sure to become a favorite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- 1 large head cauliflower
- 1/2 cup teriyaki sauce
- 4 scallions, chopped
- 1 cup jasmine rice
- 1 tbsp sesame oil
- 2 tbsp toasted sesame seeds (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the cauliflower into thick 'steaks' about 1 inch wide.
- Marinate the cauliflower steaks in teriyaki sauce for at least 15 minutes.
- Place marinated cauliflower on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through.
- Cook jasmine rice according to package instructions; stir in scallions and sesame oil once cooked.
- Serve cauliflower steaks on a bed of scallion rice, drizzled with remaining teriyaki sauce, and topped with toasted sesame seeds.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For extra crunch, add your favorite veggies like bell peppers or zucchini alongside the cauliflower. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.