Cauliflower 'Steak' Salad with Blue Cheese Dressing

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Thick-cut cauliflower steaks served over mixed greens with a tangy blue cheese dressing. This American-inspired salad recipe (vegetarian, low-carb), ready in about 45 minutes, pairs cauliflower, mixed salad greens, blue cheese crumbles into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large head, cut into 1-inch thick steaks cauliflower
• 4 cups mixed salad greens
• 1/4 cup blue cheese crumbles
• 1/2 cup halved cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• 1/8 tsp salt

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 large cauliflower head steaks with 1 tbsp olive oil, 1/8 tsp salt, and 1/4 tsp garlic powder.
2. Step 2: Roast for 25-30 minutes until edges are caramelized and tender when pierced with a fork.
3. Step 3: Whisk together 2 tbsp mayonnaise, 1 tbsp red wine vinegar, 1 tsp lemon juice, and 1/8 tsp salt to make dressing.
4. Step 4: Arrange 4 cups mixed greens on plates, top with roasted cauliflower steaks, 1/2 cup halved cherry tomatoes, and 1/4 cup blue cheese crumbles. Drizzle with dressing just before serving.