VEGAN PARMESAN CAULIFLOWER STEAKS OVER HEMP PESTO ZOODLES
These Vegan Parmesan Cauliflower Steaks over Hemp Pesto Zoodles feel gourmet but are done in 1 hour! This gluten-free dinner is perfect to impress anyone.
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5 from 2 reviews
These Vegan Parmesan Cauliflower Steaks over Hemp Pesto Zoodles feel gourmet but are done in 1 hour! This gluten-free dinner is perfect to impress anyone.
Author: Emilie
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 4-5
Category: Main Meal
INGREDIENTS
- Olive oil or cooking spray
- 1/2 cup raw cashews
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 cup + 2 tablespoons hemp seeds, divided
- 1 medium head cauliflower
- 3 medium zucchinis
- 2 tablespoons olive oil
- 1/4 cup unsweetened almond milk
- 1/2 lemon, juiced
- 1/4 cup walnuts or pine nuts
- 1/3 cup fresh basil leaves, packed
- 3/4 teaspoon salt
- 1 teaspoon garlic, minced (about 2 cloves)
- 1/4 teaspoon pepper
INSTRUCTIONS
- Preheat oven to 400�F. Lightly grease a baking sheet with olive oil or non-stick spray.
- In a food processor or blender, add cashews, nutritional yeast, salt, garlic powder and pepper. Process until it resembles fine sand. Stir in 2 tablespoons hemp seeds.
- Remove the leaves from the cauliflower. Vertically slice the cauliflower into 3/4-inch steaks. You should get about 3-4 slices. Place the cauliflower on the baking sheet; drizzle each side with a little olive oil. Sprinkle the parmesan mixture onto both sides of each cauliflower steak.
- Visit Vegan Parmesan Cauliflower Steaks Over Hemp Pesto Zoodles@www.emilieeats.com For Recipe Instructions.