fbpx Print
How to make:

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.

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
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
Yield:
4-5 1x
Rating: 5 from 5 reviews

Ingredients

Instructions

  1. Preheat oven to 400°F. Lightly grease a baking sheet with olive oil or non-stick spray.
  2. 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.
  3. 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.
  4. Bake for 40-45 minutes, until the edges of the cauliflower are slightly browned and crispy.
  5. While the cauliflower is cooking, spiralize, julienne, or thinly slice the zucchinis into noodles or thin strips. Place in a large bowl.
  6. In the food processor or blender, add 1/4 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.
  7. Divide the zoodles evenly onto 4 plates. Top each with a cauliflower steak.