Cauliflower Steaks with Ginger-Soy Sauce
Cauliflower Steaks with Ginger-Soy Sauce is a side dish that serves 4. For 88 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 76 calories, 3g of protein, and 4g of fat per serving. Several people made this recipe, and 14498 would say it hit the spot. This recipe from Two Peas and Their Pod requires cauliflower, ginger, sugar, and olive oil. It is perfect for valentin day. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a great spoonacular score of 99%. Similar recipes include Rib Eye Steaks with a Soy and Ginger Marinade, Bek's Grilled Tuna Steaks Glazed With Ginger, Lime, and Soy OAMC, and Seared Tuna Steaks with Citrusy Soy Sauce.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1 large head of cauliflower, very end of stem trimmed
1 teaspoon finely grated ginger
1 green onion, finely minced
2 teaspoons low-sodium soy sauce
1 tablespoon olive oil
2 teaspoons toasted sesame seeds
Pinch of sugar
2 teaspoons water
Equipment:
oven
baking sheet
whisk
Cooking instruction summary:
1. Heat oven to 400 degrees F. Cut the cauliflower lengthwise, including the stalk, into 3/4-inch slices and place on a large baking sheet. It's okay if the slices overlap a bit. Drizzle with olive oil. 2. Roast for 25 minutes, or until the tops are lightly browned in places and the stems are easily pierced with a fork. 3. Whisk together the remaining ingredients and pour over the cauliflower to serve.Reprinted with permission from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Step by step:
1. Heat oven to 400 degrees F.
2. Cut the cauliflower lengthwise, including the stalk, into 3/4-inch slices and place on a large baking sheet. It's okay if the slices overlap a bit.
3. Drizzle with olive oil.
4. Roast for 25 minutes, or until the tops are lightly browned in places and the stems are easily pierced with a fork.
5. Whisk together the remaining ingredients and pour over the cauliflower to serve.Reprinted with permission from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 201
6. Published by Ten Speed Press, a division of Random House, Inc.
Nutrition Information:
covered percent of daily need
