Sesame Roasted Bok Choy and Teriyaki Cauliflower Steaks
Try this Sesame Roasted Bok Choy and Teriyaki Cauliflower Steaks recipe
Try this Sesame Roasted Bok Choy and Teriyaki Cauliflower Steaks recipe
- 1 tsp garlic powder
- 1 cup soy sauce
- 1 tsp onion powder
- 3-4 baby bok choy stalks
- 1/2 head cauliflower sliced into steaks
- 1/2 cup sesame oil plus more to drizzle on bok choy
- 2 tbsp truvia brown sugar blend or other low carb sweetener
- 1 tbsp ginger paste or fresh
- 1 tsp toasted sesame seeds plus more to garnish
- Carbohydrate 223.286746834054 g
- Cholesterol 0 mg
- Fat 118.647674077072 g
- Fiber 68.7708376611772 g
- Protein 107.896755287415 g
- Saturated Fat 16.7498831711788 g
- Serving Size 1 1 recipe (4442g)
- Sodium 331.388000693831 mg
- Sugar 154.515909172876 g
- Trans Fat 8.69629327414889 g
- Calories 2113 calories
Step-by-step
- Heat oven to 400.
- To make the teriyaki sauce, whisk the wet and dry ingredients together on medium heat and bring to a simmer.
- Reduce heat to low and stir occasionally until sauce begins to thicken.
- Set aside and prepare the vegetables.
- Wash bok choy leaves thoroughly and slice each stalk in half, lengthwise.
- Drizzle with sesame oil and sprinkle with sea salt making sure to lightly coat each leaf.
- Baste the cauliflower steaks with the sauce and arrange on the cookie sheet.
- Roast for ten minutes.
- Add the bok choy to the roasting pan and return to the oven for 10-15 minutes.
- Garnish with sesame seeds.
Swapping the sweetener in a soy-based glaze alters not just the sweetness, but how the sauce caramelizes on a baking sheet heated to 400 degrees Fahrenheit. Standard brown sugar undergoes Maillard browning readily at high oven temperatures, whereas certain sugar alternatives require careful monitoring to prevent burning before the vegetable core softens. Cauliflower steaks demand a sturdy central core to hold their shape; slicing them to a uniform three-quarter-inch thickness ensures the edges crisp up while the center steams properly during the initial ten-minute roasting window.
Adapting Teriyaki Glazes for Dietary Needs
Traditional Japanese teriyaki relies on a balance of soy sauce, mirin, and sugar to create a glossy finish, yet modern adaptations frequently substitute low-carb sweeteners or tamari for gluten-free diets. When reducing soy sauce with ginger paste, garlic powder, and onion powder on medium heat, watch for the liquid to transition from a thin watery consistency to a coating thickness that clings to the back of a spoon. Sesame oil provides a high-heat medium that carries fat-soluble flavor compounds, but its low smoke point means roasting must stay strictly at or below 400 degrees to prevent acrid flavors from developing.
- If the cauliflower steaks break apart during slicing, roast the florets as individual pieces instead and reduce the total oven time by three minutes.
- When using fresh minced ginger instead of ginger paste, strain the sauce through a fine-mesh sieve before basting to avoid bitter burnt particles on the vegetables.
- Should the bok choy release too much moisture and steam rather than roast, pat the leaves thoroughly dry with paper towels before applying the sesame oil drizzle.
