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!
Calories: 511kcal
Ingredients
- 2 medium heads of cauliflower, each cut into 2-3 (1 1/2 inch) steaks
- 1 cup Panko bread crumbs
- 1/3 cup raw sesame seeds
- kosher salt and black peppers
- 1 egg, beaten
- extra virgin olive oil, or sesame oil, for brushing
Pomegranate Citrus Ponzu Sauce
- 1/2 cup low sodium soy sauce
- 1/3 cup freshly squeezed clementine or orange juice
- juice of 1 lime
- 2 tablespoons rice vinegar
- 1 inch fresh ginger grated
- 2 tablespoons honey
- 2 tablespoons chili sauce
- seeds from 1 pomegranate
- fresh cilantro for serving
Instructions
- 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!
Nutrition
Calories: 511kcal