Roasted Cabbage with Smoky Cashew Sauce

Roasted hispi cabbage becomes tender and sweet with crispy caramelized edges, then gets drizzled in a smoky, savory cashew cheese sauce and topped with chili-garlic breadcrumbs. It's rich, satisfying, and completely plant-based, with an easy gluten-free option.

Why You'll Love Roasted Cabbage with Smoky Cashew Sauce

The cabbage quarters roast cut-side down at 425°F for 30 to 45 minutes until browned and tender. Meanwhile, cashews blend with nutritional yeast, garlic powder, onion powder, smoked paprika, chili powder, and urfa chili, thinned with warm water into a sauce. Breadcrumbs toast in a skillet with garlic powder, chili powder, and olive oil for the topping. Everything comes together vegan, with toasted seeds swapped in for the breadcrumbs to make it gluten-free.

Tips and Tricks

• Don't rush the roast: Let the cabbage get deeply golden-it transforms the flavor completely.
• Soak your cashews (optional): For an even smoother sauce, soak them in hot water for 10-15 minutes before blending.
• Taste and tweak: Add a bit more smoked paprika or salt to adjust the boldness of the sauce to your liking.

Variations

This dish is easy to riff on-try these customizations:

• Spicy kick: Add more chili powder or a splash of hot sauce to the sauce or breadcrumbs.
• Seed crust: Swap breadcrumbs for toasted sunflower, pumpkin, or sesame seeds for extra crunch and a gluten-free option.
• Greens swap: Use Napa or Savoy cabbage if Hispi isn't available.

Substitutions

Make it work with what you've got:

• Hispi cabbage → Green or Savoy cabbage: Just adjust roast time as needed based on thickness.
• Cashews → Sunflower seeds or macadamias: Both give creamy results, just adjust water slowly while blending.
• Breadcrumbs → Toasted panko or crushed crackers: Anything crunchy will work!

Best Served With

• Grilled portobello mushrooms or tofu steaks
• Simple lentil salad or quinoa pilaf
• Chilled natural wine or citrusy mocktail
• Fresh herbs like parsley or cilantro for garnish

How to Store Leftovers

• Store cabbage and sauce separately in airtight containers. The roasted cabbage will keep for 3-4 days in the fridge and can be reheated in a 375°F oven until crisped.
• Cashew sauce can be refrigerated for up to 5 days-stir well before using and thin with a splash of warm water if needed. Breadcrumbs are best stored at room temp in an airtight jar.

Common Questions

Roasted Cabbage with Smoky Cashew Sauce

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Roasted hispi cabbage becomes tender and sweet with crispy caramelized edges, then gets drizzled in a smoky, savory cashew cheese sauce and topped with chili-garlic breadcrumbs. It's rich, satisfying, and completely plant-based, with an easy gluten-free option.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Side Dish, Vegan

Cuisine: Californian, Plant-Based

Calories: 209

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Cashew Sauce

• 1 handful cashews
• 1 tablespoon nutritional yeast
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 dash urfa chili
• Kosher salt to taste
• Warm water as needed (for blending)

Roasted Cabbage

• 1 hispi cabbage quartered
• 1 teaspoon olive oil
• Kosher salt to taste
• Black pepper to taste

Chili-Garlic Breadcrumbs

• 3 tablespoon breadcrumbs or toasted seeds for gluten-free
• ½ teaspoon garlic powder
• ¼ teaspoon chili powder
• Drizzle olive oil

Equipment

• Baking Sheet
• Cutting board
• Chefs knife
• Mixing Bowls
• Small Skillet
• Blender or high-speed food processor

Method

 

Roast the Cabbage

1. Preheat oven to 425°F.
2. Toss cabbage quarters with olive oil, kosher salt, and black pepper.
3. Arrange cut-side down on a baking sheet and roast for 30-45 minutes until browned and tender, flipping once halfway through.

Make the Cashew Sauce

1. In a blender, combine cashews, nutritional yeast, garlic powder, onion powder, smoked paprika, chili powder, urfa chili, and salt.
2. Pulse a few times, then slowly stream in warm water until desired consistency is reached.
3. Adjust seasoning to taste.

Make the Chili-Garlic Breadcrumbs

1. Heat a small skillet over medium heat.
2. Add breadcrumbs, garlic powder, chili powder, and a drizzle of olive oil.
3. Toast until golden brown, stirring frequently. Remove from heat.

Assemble the Dish

1. Arrange roasted cabbage on a serving platter.
2. Drizzle generously with cashew sauce.
3. Top with chili-garlic breadcrumbs.
4. Serve warm.

Nutrition

Calories: 209kcalCarbohydrates: 30gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 249mgPotassium: 343mgFiber: 5gSugar: 2gVitamin A: 1430IUVitamin C: 0.4mgCalcium: 73mgIron: 3mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat the cabbage in a hot oven to recrisp the edges; store the cashew sauce and breadcrumbs separately so they stay fresh.

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