Sesame Crusted Cauliflower with Pomegranate Ponzu Sauce.
This Sesame Crusted Cauliflower is a show-stopper! Crispy, nutty, and drizzled with a tangy pomegranate ponzu sauce, it’s perfect for any meal!
Servings: 4 servings
Ingredients
For the Cauliflower:
- 2 medium heads 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 pepper to taste
- 1 large egg beaten
- Extra virgin olive oil or sesame oil for brushing
For the Pomegranate Ponzu Sauce:
- 1/2 cup low sodium soy sauce
- 1/3 cup freshly squeezed clementine or orange juice
- 1 medium lime juiced
- 2 tablespoons rice vinegar
- 1 inch fresh ginger grated
- 2 tablespoons honey
- 2 tablespoons chili sauce
- 1 whole pomegranate seeds from
- Fresh cilantro for serving
Instructions
Preparation Steps:
- Step 1: Preheat your oven to 425°F (220°C). Slice the cauliflower into 2-3 steaks, about 1 ½ inches thick.
- Step 2: In a mixing bowl, combine Panko bread crumbs, raw sesame seeds, kosher salt, and black pepper. Mix well.
- Step 3: In another bowl, beat the egg until fully combined.
- Step 4: Brush each cauliflower steak with oil, dip in egg, and then coat with the breadcrumb mixture.
- Step 5: Place coated steaks on a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden brown, flipping halfway.
- Step 6: In a mixing bowl, whisk together soy sauce, citrus juice, lime juice, rice vinegar, ginger, honey, and chili sauce to make the ponzu sauce.
- Step 7: Serve the baked cauliflower with the ponzu sauce drizzled over and garnish with pomegranate seeds and cilantro.
Equipment
- Sharp Knife
- Baking Sheet
- Mixing Bowls
- Whisk
- Brush
- Grater
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10-15 minutes for best results.
- For a vegan version, replace the egg with a flaxseed egg.