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Extra crispy, sweet, and spicy, 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. It’s kind of like your favorite Asian takeout, but better, healthier, and easy enough for any night of the week.
Mondays in January are my favorite. I’m still in the “New Year” mind-set, crossing things off my to-do list, and working on tackling my 2019 goals. I’m not really the type of person that believes in resolutions. Or even one who thinks much of making the New Year a big deal for setting goals. If I have an idea, or something I want to do, I’m just going to do it. Or I’ll at least start taking the steps to do it, right there and then. I definitely don’t wait for New Year’s Eve to roll around to make big changes. I set my goals as they come! That said, I do think this is such a great time to sit down and reflect, do some brainstorming, and make goals for where you might want to be in a year…or even 5 years.
Did I just contradict myself? I think I did.
I’m sure if you were in my head you would understand what I’m trying to say (wink, wink). Basically, I love this time of year because it feels fresh and exciting. I love the idea of setting goals for the year, but if I have something I want to do, I’m going to do it. No matter what time of year it is.
Am I making any sense at all? Probably not, but let’s just move on.
Point is that I love Mondays and I’m feeling especially excited for this next week. The weekend was spent catching up on work, celebrating my mom’s birthday, and also just trying to stay warm. Oh winter…
This is yet another recipe I made over Christmas, when my family was all in town. I’ve been incredibly excited to share this recipe. It’s a really fun way to enjoy cauliflower that feels new and exciting.
Up until this recipe, I had never made cauliflower “steaks” before. My almost sister-in-law, Lyndsie, told me I needed to make Panko crusted cauliflower steaks. That sounded good, but for some reason, sesame crusted sounded so much better.
Sooo. I did what I do, and I played around with some recipes, tweaked a few things, and this is the recipe I got in return.
It. Is. GOOD. Like Asian takeout, but better, and healthier. And pretty easy too!
First up, slice the cauliflower in to “steaks”. This is really easy to do, but you’ll only get 2-3 “steaks” per head of cauliflower. The rest of the cauliflower will fall apart into florets, you can just bread those the same way you do the “steaks”.
For the coating, I used a mix of Panko bread crumbs (you can certainly use gluten free, if needed) and sesame seeds. As the sesame seeds roast in the oven, they slowly become toasted and add an incredible flavor to every bite of the cauliflower.
While the cauliflower is baking, make the ponzu sauce. This is so easy, as it’s really just a mix of fresh citrus juice, rice vinegar, ginger, and chili sauce. I added pomegranate for a sweet flavor, and simply because it’s my favorite winter fruit.
Everything together is delicious. The cauliflower is tender on the inside, but crispy on the outside, with flavors of nutty sesame seeds throughout. So good on its own, but better with the sweet and spicy ponzu sauce for dipping.
I served this as more of a main course, with a side of steamed rice (very typical of me). But you can also serve as a side dish or appetizer. If broken in to florets instead of steaks, this would make a great super bowl recipes. Like vegetarian Asian wings. I might just have to do that.
Either way you end up serving them they’re going to be delicious and well loved. AND, this dish makes for a great meatless Monday dinner too. Just saying.
If you make this sesame crusted cauliflower, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
your link to the chili sauce is for sracha hot chili sauce
Thank you for letting me know!
Made this tonight! The husband loved it and so did I. Perfect texture and taste. The sauce was new for me but it sure added a bright, fresh layer to the cauliflower. Another amazing recipe from you. Thank you so much!
Thank you Jennifer! I am so glad you and your husband loved this recipe!
When you say chili sauce, what kind do I need?
Hey Anna, I use Thai Kitchens Sweet Thai Chili Sauce. Link below. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
https://rstyle.me/n/dez9prb9wzf
Hi! I just went back to print your beer cheese soup with spicy Chex recipe and it’s not there any longer…just wondering if it’s going to reappear because it sounded amazing!
Hi Nancy! I did not mean to post it yet, but it will be up soon! I hope you love it when its up!
Think almond flour could work instead of Pablo? I can’t wait to try this!!
HI! Almond flour will not crisp up like the panko since they are different textures, so I am not sure how almond flour will work. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
What kind of chili sauce did you use?
HI! I use Thai kitchens sweet thai chili sauce. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
So glad I just picked up cauliflower today because this recipe looks incredible. Love the flavors, can’t wait to try this! 🙂
Thank you so much Laura! I hope you love this recipe!
what a wonderful way to stay healthy-er or ish or just healthy but with flavor! Cauliflower is really bland for my taste, so the ponzu sauce is much appreciated, pomegranate too, thank you
I am so glad you liked this Sabrina! Thank you!
For anyone concerned about oil brushing.. try blitzing them with oil spray (boughten OR your own oil in a mist bottle)!
These are SO good. I love the crispy coating! Who could go wrong with panko and sesame?!?!?
The ponzu is good. I liked it but my husband didn’t (he’s not a ginger-fan like I am). I kinda wish the sauce was a bit thicker for this.. so I might try it next time with a spicy hoisin sauce.
Thanks for the recipe! You never disappoint.
I am so glad you loved this recipe, Becca! Thank you!
Make it vegan… Aqa- faba??
Hi Sue! I am sure that would work great to make it vegan! I hope you love this!
Looks yummy and healthy – will try!
Got an email from you about a beer cheddar soup with chex mix topping yesterday but the link goes to an error on your website. Dying to see this one! Hope you fix the broken link.
I hope you love this Rose! Thank you so much!
Can’t wait to try these but I’m a little confused by instructions to brush steaks with olive oil after breading them. Why wouldn’t the breading brush off?
HI! YOu are just lightly brushing the steaks to help them crisp up better in the oven. the coating will not fall off, just be gentle. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
hmmmm this looks interesting
Thank you Ruth!
These look incredible – I got excited the moment I saw them in my Bloglovin’ feed – I’ve never made cauliflower steaks before either, and I’m on a real cauliflower-with-asian-flavours (hello Kimchee Fried Cauliflower Rice https://www.rachelphipps.com/2019/01/kimchee-fried-cauliflower-rice.html) kick at the moment!
And I totally get what you mean about goals – I’m still in that January mindset at the moment and it has been so productive – let us hope we both keep going like this for at least a week or two more!
Hi Rachel! I am so glad you like this recipe and I hope you try it! Thank you!