We love new ways to prepare cauliflower in our house. This is a great way to take it up a notch on a meatless Monday too! I mean who needs more reasons to enjoy ponzu sauce?! I was surprised at how well the ginger miso flavor came through in the crust. sizzle. spread. boom.

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
• 1 Firework Ginger Miso Butter Burst
• 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
• 1 lime freshly squeezed 
• 2 tablespoons rice vinegar
• 1 inch fresh ginger grated
• 2 tablespoons of honey
• 2 tablespoons chili sauce
• seeds from 1 pomegranate
• fresh cilantro for serving
• olive oil for brushing (2 tbs. or so)

Instructions

• 1. Stand the cauliflower on its stem and cut it 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 of salt and pepper to a medium-sized bowl. Stir to combine. Add the egg and melted Ginger Miso Butter Burst to a separate shallow bowl or pie plate.

• 4. Working in a line, dredge both sides of the cauliflower steak through the butter/egg mixture 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 for 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 the top, and add fresh cilantro. Enjoy!