Vegan Parmesan Cauliflower Steaks over Hemp Pesto Zoodles

• Vegan
• Gluten free

• Produce

  • 1/3 cup Basil, fresh packed leaves
  • 1 medium head Cauliflower
  • 1 tsp Garlic
  • 1/4 tsp Garlic powder
  • 1/2 Lemon
  • 3 Zucchinis, medium

• Refrigerated

  • 1/4 cup Almond milk, unsweetened

• Baking & Spices

  • 1/8 tsp Black pepper
  • 2 tbsp Nutritional yeast
  • 1/4 tsp Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil or cooking spray

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 3/8 cup Hemp seeds
  • 1/4 cup Walnuts or pine nuts

Found on emilieeats.com

Description

Ingredients

• Olive oil or cooking spray
• ½ cup raw cashews
• 2 tablespoons nutritional yeast
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• ¼ cup + 2 tablespoons hemp seeds, divided
• 1 medium head cauliflower
• 3 medium zucchinis
• 2 tablespoons olive oil
• ¼ cup unsweetened almond milk
• ½ lemon, juiced
• ¼ cup walnuts or pine nuts
• ⅓ cup fresh basil leaves, packed
• ¾ teaspoon salt
• 1 teaspoon garlic, minced (about 2 cloves)
• ¼ teaspoon pepper

Directions

• 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 ¾-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.
• Bake for 40-45 minutes, until the edges of the cauliflower are slightly browned and crispy.
• While the cauliflower is cooking, spiralize, julienne, or thinly slice the zucchinis into noodles or thin strips. Place in a large bowl.
• In the food processor or blender, add ¼ cup hemp seeds, olive oil, almond milk, lemon juice, walnuts, basil, salt, garlic, and pepper. Process until smooth. Pour the sauce onto the zoodles; toss until fully combined.
• Divide the zoodles evenly onto 4 plates. Top each with a cauliflower steak.