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Close-up of roasted cauliflower florets topped with a creamy orange sauce, crunchy golden crumbs, and garnished with fresh green microgreens on a white plate.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish, Vegan
Cuisine: Californian, Plant-Based
Ingredients Equipment Method Notes

Ingredients
  

Cashew Sauce
  • 1 handful cashews
  • 1 tbsp nutritional yeast
  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • 1 dash urfa chili
  • Kosher salt to taste
  • Warm water as needed, for blending
Roasted Cabbage
  • 1 hispi cabbage quartered
  • 1 tsp olive oil
  • Kosher salt to taste
  • Black pepper to taste
Chili-Garlic Breadcrumbs
  • 3 tbsp breadcrumbs or toasted seeds for gluten-free
  • ½ tsp garlic powder
  • ¼ tsp 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.

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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