Roasted Cauliflower Steak with Creamy Cashew Herb Sauce

Cauliflower has had its moment — and it’s still going strong. But this isn’t your basic side dish. We’re talking thick-cut cauliflower “steaks,” oven-roasted until golden and crisp on the edges, tender in the middle, and plated over a rich, tangy cashew herb sauce that rivals any cream-based dressing.

This recipe is 100% vegan, gluten-free, dairy-free, and dinner-party ready.

📝 Ingredients

🥬 For the Cauliflower Steaks:

🥦 1 large cauliflower head
🫒 2 tbsp olive oil
🧂 ½ tsp sea salt
🌶️ ¼ tsp smoked paprika
🧄 ½ tsp garlic powder
🌿 ½ tsp dried thyme
🧅 Optional: ½ red onion, sliced (for roasting with the cauliflower)

🌱 For the Creamy Cashew Herb Sauce:

🥜 ¾ cup raw cashews (soaked in hot water 30 min)
💧 ½ cup water (or more for thinner texture)
🍋 Juice of 1 lemon
🧄 1 garlic clove
🧂 ½ tsp salt
🌿 ¼ cup fresh parsley
🌿 2 tbsp fresh dill
🌿 1 tbsp chives
🥄 Optional: 1 tsp white miso or nutritional yeast for umami

🍋 For Garnish:

🌿 Fresh herbs
🍋 Lemon zest or wedge
🌶️ Crushed red pepper (for heat)
🥗 Microgreens or arugula (optional for plating)

👨‍🍳 Instructions

1. 🔪 Prep the Cauliflower

• Remove green leaves from the base of the cauliflower. Trim the stem just enough to make the base flat.
• Slice into ¾–1 inch thick “steaks” — you’ll get 2–3 good slabs, plus florets from the sides.
• Keep the slices intact as much as possible.

2. 🧂 Season and Roast

• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment paper.
• Mix olive oil, salt, garlic powder, paprika, and thyme in a small bowl.
• Brush both sides of cauliflower steaks and florets with the seasoned oil.
• Arrange on baking sheet and roast for 35–40 minutes, flipping once halfway through, until golden-brown and tender.

🔥 Pro Tip: Add red onion slices to the baking sheet for sweet roasted flavor.

3. 🌿 Make the Cashew Herb Sauce

• Drain the soaked cashews.
• Add to a high-speed blender with water, lemon juice, garlic, salt, and herbs.
• Blend until ultra-smooth and creamy. Scrape down the sides if needed.
• Adjust consistency with more water, and flavor with miso or nutritional yeast for extra depth.

🧠 Want a chilled version? Make it ahead and refrigerate. It thickens beautifully!

4. 🍽️ Plate & Serve

• Swipe or spoon a generous amount of cashew sauce on each plate.
• Top with roasted cauliflower steak and drizzle with more sauce.
• Garnish with lemon zest, fresh herbs, or greens.

🎯 Optional Add-On: Serve over quinoa, lentils, or wild rice to turn it into a complete meal.

📦 Storage

❄️ Fridge Life:

• Cauliflower: 3 days
• Sauce: up to 5 days (store in jar or airtight container)

🧊 Freezing Tip:

• Sauce can be frozen and thawed (re-blend to restore texture)

💬 FAQ

Q: Can I air fry the cauliflower instead of roasting?
Yes — air fry at 375°F for about 15–18 minutes per side. It will be crispier and slightly faster.

Q: Can I make it nut-free?
Try sunflower seeds or silken tofu in place of cashews. Flavor will vary but still delicious.

Q: Is this recipe gluten-free?
Yes! 100% gluten-free, dairy-free, egg-free, and soy-free (if you skip miso).

🧠 Pro Tips

🔪 Slice the cauliflower from top to bottom — it holds better.
🧄 Roasting the garlic first gives the sauce a mellow, sweet flavor.
🍽️ Use a warmed plate and drizzle olive oil over everything for a pro finish.