Sesame Crusted Cauliflower with Pomegranate Ponzu Sauce.

Stand the cauliflower on its stem and cut into 1½ inch thick steaks, you should get 2-3 slices per head. Reserve smaller florets for another use. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.Add the Panko, sesame seeds, and a pinch each of salt and pepper to a medium sized bowl. Stir to combine. Add the egg to a separate shallow bowl or pie plate.Working in a line, dredge both sides of the cauliflower steak through the egg 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 another 10-15 minutes or until the cauliflower is tender and turning golden brown.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.Serve the cauliflower steaks warm, with the ponzu sauce drizzled over top, add fresh cilantro. Enjoy!