Before I was Vegan I really didn’t like cauliflower…& now I love it! Cauliflower is a great meat substitute because it holds any flavor you cook it with & has a very similar texture. These cauliflower steaks are almost too easy to make, & can be added to your favorite dish or eaten as a side. This time I decided to incorporate them in a pesto/zoodle/gluten free brown rice pasta dinner. By now I’m sure you have checked out my (amazing) pesto recipe, but if not take a look here —> this time I added 1 Tablespoon hemp seeds & 2 Tablespoons almond milk to the recipe!
-Oil of your choice
-1/2 Cup raw cashews
-2 Tablespoons nutritional yeast
-1/2 teaspoon salt — going forward I probably will skip the salt! —
-1/4 teaspoon garlic powder
-1/8 teaspoon black pepper
-2 Tablespoons hemp seeds
-1 medium head cauliflower
-Preheat oven to 400 degrees Fahrenheit. Lightly grease baking glass with coconut oil
-In a food processor add cashews, nutritional yeast, salt, garlic powder, and pepper. Process until it resembles a fine sand. Stir in 2 Tablespoons hemp seeds
-Remove the leaves from the cauliflower. Vertically slice the cauliflower into 3/4″ steaks . . . you should get 3 – 4 slices. Place the cauliflower on baking dish, drizzle each side with a little oil. Sprinkle the ‘parmesan’ mixture onto both sides of each cauliflower steak
-Bake 40 – 45 minutes, turning over halfway through, until the edges of the cauliflower are slightly browned & crispy
-While the cauliflower is cooking, spiralize zucchini, make your pesto, steam the broccoli, & cook the pasta!