Preheat your oven to 450F. Line a baking sheet with parchment paper. Place the cauliflower steaks on the baking sheet. Drizzle 1 tablespoon olive oil per steak. Sprinkle each with ⅛-¼ tsp salt and some black pepper. Use your fingers or a brush to coat the tops in oil and just rub the steak around in the oil to coat the bottom. Repeat with all steaks. Bake for 30 minutes, or until deeply browned and charred on the bottoms and edges. you really want to get the cauliflower charred/burnt and crispy!
In a small bowl, add cranberries, vinegar, and boiling water. Soak for at least 2 hours (overnight is best). To quickly pickle them, add water and vinegar into a small pot and bring to a rapid simmer. Stir in the cranberries, remove from heat, and let soak for at least 10 minutes.
In a high-speed blender, add the herbs, seeds, water, miso, lemon, oil, and salt. Blend until smooth.
Serve the cauliflower steaks smothered in the sauce (about ¼ cup per steak) and topped with pickled cranberries, nuts, and herbs.