Recipe: Roasted Cauliflower Steaks with Umami Chili Sauce

Ingredients

For the cauliflower:

• 1 large head cauliflower
• 1–2 tablespoons avocado oil
• ½ teaspoon kosher salt
• Freshly cracked black pepper

For the chili sauce:

• 2 tablespoons Redbloom Umami Chili Oil 
• 2 tablespoons coconut aminos (or soy sauce)
• 1 teaspoon rice vinegar (or lime juice)
• 1 teaspoon maple syrup or honey (optional, for balance)
• 1 small garlic clove, grated
• 1 teaspoon grated fresh ginger

For serving (optional):

• Sliced green onions
• Toasted sesame seeds
• Fresh cilantro
• Lime wedges

Instructions

1. Prepare the cauliflower.
   
   • Heat oven to 425°F.
   • Remove the outer leaves and trim the stem, keeping the core intact.
   • Slice the cauliflower from top to bottom into ¾- to 1-inch “steaks.” You’ll usually get 2–3 intact steaks plus some florets.
2. Roast.
   
   • Place steaks on a parchment-lined baking sheet.
   • Brush both sides with avocado oil and season with salt and pepper.
   • Roast for 20 minutes, carefully flip, and roast another 15–20 minutes until deeply golden with crisp edges.
3. Make the sauce.
   
   • While the cauliflower roasts, whisk together the chili oil, coconut aminos, rice vinegar, maple syrup (if using), garlic, and ginger.
4. Finish.
   
   • When the cauliflower is done, spoon or brush the chili sauce over the hot steaks.
   • Return to the oven for 2–3 minutes to let the sauce caramelize slightly.
5. Serve.
   
   • Top with green onions, sesame seeds, cilantro, and a squeeze of lime.

Notes

• For extra protein, serve over rice with crispy tofu or grilled chicken.
• Any cauliflower pieces that break off can be roasted alongside the steaks and tossed with the remaining sauce.

The sauce is also fantastic doubled and used as a dressing for a simple cucumber and herb salad alongside the cauliflower.