This sheet pan dinner is so, so simple. I wanted to create a recipe similar to the crack cauliflower that’s so popular right now, but I for one do not recommend deep frying anything at home. There is nothing more annoying than cleaning tiny oil splatters from the inside of my stove top, and what do I even do with all that excess oil?! Not to mention that one time I worked as a line cook and blew up the stove trying to deep fry crispy onions in a pot… that humiliating story is for another time.
Soooo… I pulled all the flavors from crack cauliflower and roasted it onto a sheet pan! With the addition of broccoli, red peppers and onions, it brings this favorite appetizer to the dinner category. Whats not to love?
This recipe works because you cook it in two steps. First, just the cauliflower. Then, after 10 minutes, you flip it and add the rest of your veggies. This allows for both sides of the cauliflower to get golden brown and delicious. Below is a picture of what my pan looked like after I took it out of the oven, flipped the cauliflower steaks, and added my sides. Its important that the sheet pan is very full at this point. Since we didn’t add any oil to the broccoli mixture, they need to steam. This wont happen if the veggies are too far apart.
Once you have popped it back in the oven, start your sauce! Its a dump dump dump kind of situation, and I love it. We are going to make a slurry in order to thicken it. How this works is you add a couple tablespoons of the sauce or just water into a small bowl and mix in the cornstarch. Once you have the lumps out, add it back into the sauce and bring to a boil. If you put the cornstarch straight into the pan you will likely get cornstarch balls- as I like to call them, or a lumpy sauce. Nobody likes a lumpy sauce, so make the slurry. Also, its important to bring the sauce to a boil so the starches are activated. Below is a picture of what your sauce should look like when its all finished. Smooth, tangy and a tad sweet, just like the take out option!
Isn’t it lovely? Now drizzle it all over the sheet pan full of now roasted veggies, and eat! I like to serve it over brown rice, because we all know I’m not afraid of some carb action.
This recipe is:
A one pan meal
General Tsos Cauliflower Steaks
A twist on a classic, we've got some sheet pan general tsos cauliflower steaks. This one pan meal is perfect for a quick plant based week night meal!
- 2 Tablespoons sesame oil
- 1 head cauliflower, sliced into 3 steaks
- 1 head broccoli, cut into florets
- 1 red bell pepper, chopped
- 1/2 yellow onion, sliced
- 1/3 cup soy sauce
- 1 Tablespoon rice wine vinegar
- 2 Tablespoons sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/3 cup water
- 1 Tablespoon cornstarch
- Step 1 1. Preheat the oven to 450
- Step 2 2. Brush the 3 cauliflower steaks with sesame oil and place on a parchment or foil lined sheet pan. Roast for 10 minutes
- Step 3 3. Remove from the oven and flip the steaks. Surround the steaks with the broccoli, red peppers, and onions. Reduce the oven temperature to 350 and pop the pan back in for 15 more minutes.
- Step 4 4. Meanwhile, add the soy sauce, rice vinegar and spices to a small pan on medium high heat.
- Step 5 5. In a small bowl, mix together the water and cornstarch until there are no lumps left. Mix this into the pot with the soy sauce mixture and bring to a boil until thickened.
- Step 6 5. Serve the cauliflower steaks and veggies drizzled with the general tsos sauce and sprinkled with sesame seeds, if desired. I like to serve it over brown rice, but you could even try sushi rice or quinoa!