Bright Arugula-Scallion Sauce With Cauliflower Steaks

A no-fuss, green sauce that lifts winter vegetables.

Winter produce has its own quiet gems, though this is often the time of year when we start to miss the lush abundance of warmer months. This sauce is designed to bring life and brightness to the vegetables you’re most likely finding in stores right now—ingredients that may not immediately spark excitement but shine with just a little encouragement.

Built on peppery arugula and aromatic alliums, the sauce delivers a bold, spring-leaning hit of flavour that accentuates cauliflower’s gentle, nutty sweetness. There’s no fuss here—no slow drizzle, no separate steps—just a vibrant, generous sauce that comes together quickly and works with whatever vegetables you have on hand.

While this recipe pairs the sauce with roasted cauliflower steaks, it is endlessly versatile. Pair it with beets or other root vegetables, toss it with pasta, drizzle it onto grilled chicken, or spread it thickly on sandwiches. Stored in an airtight container, it will keep in the refrigerator for three to four days.

Total Time: 35 minutes

Yields 2 servings

Ingredients

Bright Arugula–Scallion Sauce

• 1 garlic clove, roughly chopped
• 3 cups packed arugula
• 1½ cups scallions, roughly chopped (green parts only for a milder flavour; include some white for a bolder punch)
• ⅔ cup toasted almonds
• 4 tablespoons chopped chives
• ½ cup fresh lemon juice
• 4½ tablespoons extra-virgin olive oil
• 4 tablespoons plain Greek yogurt
• 1 tablespoon Italian Herb, Garlic & Veg Blend
• Salt, to taste

Cauliflower Steaks

• 1 head of cauliflower
• Neutral oil, for brushing

Preparation

Prepare the Bright Arugula–Scallion Sauce

1. Add the arugula, scallions, chives, garlic, Italian Herb, Garlic & Veg Blend, and almonds to the bowl of a food processor. Season with a generous pinch of Kosher salt.
2. Pulse until the mixture is coarsely chopped, scraping down the sides as needed. Alternatively, use a hand-held immersion blender.
3. Add the lemon juice, olive oil, and Greek yogurt. Process continuously until the mixture is smooth and spoonable.
4. The sauce should be vibrant and lightly creamy, not stiff. If necessary, add a tablespoon or two of olive oil or additional Greek yogurt to loosen it.
5. Taste and adjust seasoning with more salt or lemon juice. Set aside.

Prepare the Cauliflower

Cauliflower Steaks, Two Ways

The first method yields deeper nutty flavour and a better overall texture. The second is faster and more forgiving—ideal if cutting raw cauliflower feels intimidating. Both work beautifully with the sauce.

Method 1: Sear and Roast (Best Texture)

1. Heat the oven (or air fryer) to 400°F. Using a large, sharp knife, cut straight down through the centre of the cauliflower, starting at the top and slicing through the stem end, to create two 1-inch-thick steaks. Reserve the remaining florets for another use.
2. Heat 2 tablespoons neutral oil in a large, heavy ovenproof skillet over medium-high heat. Brush the steaks lightly with additional oil and season generously with salt. Add the steaks and sear until deeply golden, about 2 minutes per side. Transfer the skillet to the oven and roast until the cauliflower is tender throughout, about 10 minutes.

Method 2: Quick Boil and Roast (Easier)

1. Bring a large pot of well-salted water to a boil. Add the whole cauliflower and cook until just tender when pierced with a knife—you want a bit of resistance, not softness—about 10 to 14 minutes, depending on size. Drain and let cool until easy to handle.
2. Cut two 1-inch-thick steaks from the centre of the cauliflower, as above. Brush both sides with neutral oil, season with salt, and roast in a 400°F oven or air fryer until golden and lightly crisped, about 10 to 12 minutes.

To Assemble

Generously spoon the sauce onto the bottom of a plate, leaving a slight border around the edges. Place a cauliflower steak on top.

Optional Garnishes

• Crushed pistachios/other nuts
• Thin strips of lemon zest
• Drizzle of Tahini

Variation: Swap in Beets

This sauce works equally well with beets. Replace the cauliflower with beet half-moons, prepared by either boiling whole beets in salted water until tender (then peeling and slicing) or roasting them whole, wrapped in foil with olive oil and salt (pierce the beets with a fork before wrapping). Arrange the beet slices over the sauce and finish with crushed pistachios and lemon zest for a bright, earthy counterpoint.

However you use it, this vibrant sauce is a reminder that winter vegetables don’t need much—just a little green encouragement.