Blackberry Habanero Glazed Cauliflower Steak

A bold, plant-forward center of plate that proves vegan can be craveable. Thick cauliflower steaks are seared to a deep golden crust, then oven-roasted with a generous glaze of Global Wok’s Blackberry Habanero Signature Sauce — sweet, fruity heat that caramelizes beautifully in the oven. Served over whipped tahini and finished with pickled red onion, pomegranate seeds, fresh cilantro, and toasted pepitas. Vegan, gluten-free, and stunning on the plate.

💡 Pro Tips

• 🔪 Go thick on the cut — at least 1.5" per steak so the cauliflower holds up to the sear and doesn’t fall apart in the oven.
• ⬛ Cold pan, hot result — start the sear in a dry cast iron skillet and let it build color slowly for a deeper, more even crust.
• 🌶️ Reserve some sauce — always hold back a few tablespoons of Blackberry Habanero Sauce for a final drizzle at plating. The fresh hit of flavor makes a big difference.
• 🥤 Tahini trick — thin your whipped tahini with ice water a tablespoon at a time for a silkier, creamier base that spreads beautifully.
• 🌱 Pomegranate swap — out of season? Use dried cranberries or fresh blackberries to keep the color and tartness on the plate.