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, english

  ¼ cup, chopped or 29g

• Basil

  Fresh

  ⅓ cup leaves, whole or 8g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. Preheat the oven to 400°F. Lightly grease a baking sheet with olive oil or non-stick spray.
2. In a food processor or blender, combine cashews, nutritional yeast, salt, garlic powder, and pepper. Process until the mixture resembles fine sand, then stir in 2 tablespoons of hemp seeds.
3. Remove the leaves from the cauliflower and slice it vertically into ¾-inch steaks, yielding about 3-4 slices. Place the cauliflower on the baking sheet, drizzle with olive oil, and sprinkle the nutritional yeast mixture on both sides.
4. Bake for 40-45 minutes until the edges of the cauliflower are slightly browned and crispy.
5. While the cauliflower bakes, spiralize or thinly slice the zucchinis into noodles and place them in a large bowl.
6. In the food processor or blender, combine 4 tablespoons of hemp seeds, 2 tablespoons of olive oil, almond milk, lemon juice, walnuts, basil, garlic, and salt & pepper to taste. Process until smooth, then pour the sauce over the zoodles and toss until fully combined.
7. Divide the zoodles evenly onto plates and top each with a cauliflower steak.