Preheat oven to 375. In small mason jar, add teriyaki coconut aminos, garlic, ginger, and stir until fully mixed. Gently marinate the cauliflower in a large mixing bowl with a silicone brush or drizzle with a spoon. When you run out of liquid, tip bowl over and pour back into mason jar and repeat 5 times until cauliflower is fully coated.
Transfer cauliflower to baking sheet pan, and bake at 375 for 25-30 minutes or until fork tender and edges are browning.
Bring a large pot full of water, potatoes, and pinch of salt to a roaring boil. Boil for 20 minutes or until fork tender.
As cauliflower and potatoes cook, grab a mason jar, add all cilantro sesame dressing ingredients and shake/stir until fully mixed. Set aside. This will be for the final plating garnish.
In a separate mason jar, we’ll create the marinade for the smashed potatoes. Add sesame oil, salt, ginger, garlic, sriracha hot sauce and stir until mixed.
Once the potatoes are fork tender, drain and place onto a separate baking sheet pan. Using the bottom of a mason jar, crush the potatoes lightly until they are still intact but smashed. With a brush, coat the smashed potatoes with the potato marinade. There should be just enough to lightly coat the potatoes without over dressing them.
Once the cauliflower is done, keep the oven on, and swap out the cauliflower to cool with the marinaded potatoes. Bake potatoes for 20 minutes still at 375, and then broil them for 3-5 more minutes or until golden brown.
Remove potatoes from oven and grab two serving plates. Divide the spring mix, potatoes, and cauliflower steaks evenly between the two. Garnish with avocado, radish, lime wedges, micro greens, and drizzle of cilantro sesame dressing.
Enjoy immediately while potatoes are still warm!
