Cauliflower Steaks & Vegan Pesto Zoodles

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Salt

  Table

  1 tsp or 6g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Organic Hemp Seeds

  Shelled, Whole - Whole Foods Market

  ⅜ cup or 45g

• Cauliflower

  Raw

  1 head medium or 588g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Almond milk

  Plain

  ¼ cup or 60g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

• Basil

  Fresh

  ⅓ cup leaves, whole or 8g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

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 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 nutritional yeast 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 4 tbsp hemp seeds, 2 tbsp olive oil, almond milk, lemon juice, walnuts, basil, garlic, and salt & pepper (to taste). Process until smooth. Pour the sauce onto the zoodles; toss until fully combined.
7. Divide the zoodles evenly onto plates. Top each with a cauliflower steak.