2cupspackaged of coleslaw mix, or 1 cup of green cabbage mixed with 1 cup of shredded carrot
2tbspNaked Coconuts Soyless Sauce
1tspfresh ginger, grated
1tbspsesame seeds, roasted
1/2cupNaked Coconuts Sesame Garlic Teriyaki Sauce
2whole wheat or gluten-free buns
2tbspNaked Coconuts Sesame Garlic Teriyaki Sauce
1/2avocado, thinly sliced
Preheat oven to 425 degrees Fahrenheit.
To make the slaw, add the cole slaw mix (or cabbage and carrots) to a medium bowl and add the remainder of the sauce ingredients. Toss to combine and place in the fridge while you prepare the rest of the meal.
Wash cauliflower and remove the larger leaves from the bottom, retaining as much as the core as possible (it helps keep the cauliflower together when cooking).
Cut the cauliflower down the middle, then cut two 1” steaks on either side.
Add ½ cup of Teriyaki Sauce to a shallow round or square dish and place each piece of cauliflower in the sauce, one at a time, flipping to coat the cauliflower in the sauce on all sides. Use a spoon to add sauce between the florets.
Cook cauliflower on a parchment paper lined baking sheet for 25 minutes, flipping halfway through (move them around so they sit in the sauce).
To assemble, add 1 tbsp of Teriyaki Sauce to each bun, followed by one cooked “steak”, ¼ avocado, 1 cup of slaw, and ⅛ cup crushed cashews.
* Note that 1 head of cauliflower can only make two cauliflower “steaks” that will stay together. You can attempt to make four with one head, but the other two may crumble. That’s okay, and they will still taste equally delicious as smaller pieces of cauliflower assembled onto a bun—it will just be messier! If you decide to make four, adjust the other ingredients accordingly.