Jess Ann Kirby shares her recipe for purple cauliflower steaks
As Craig and I gear up to host our first Thanksgiving we’ve been trying to plan our menu for the day with a mix of traditional favorites and some new dishes. These vegan cauliflowers steaks that we made a few weeks ago with Krista are so quick and easy they are a definite for Thanksgiving Day. Serve them as a side or a starter, they’re delicious on their own or with a pesto sauce (we made the vegan version of this pesto recipe substituting nutritional yeast instead of using cheese). I could not resist this purple cauliflower at the store, the color was just too pretty, but regular white cauliflower will work just as well.
Ingredients
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1 head cauliflower (any color variety)
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olive oil
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1/2 cup raw cashews
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2 tablespoons nutritional yeast
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1/4 teaspoon garlic powder
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1/8 teaspoon black pepper
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2 tablespoons hemp seeds
Directions
Preheat oven to 400 degrees
In a food processor blend cashews, nutritional yeast, garlic powder, and pepper. Process until it resembles a fine sand. Stir in the hemp seeds.
Remove the leaves from the cauliflower and slice into 1 inch steaks (this particular cauliflower was a little crumbly so we ended up using mostly small-medium pieces instead of 1 inch slices).
Place the cauliflower on a glass baking dish or baking sheet (lined with tin foil or parchment paper). Drizzle each side with olive oil. Sprinkle mixture onto both sides of cauliflower.
Bake for 25-30 minutes, turning halfway through, until the edges of the cauliflower are slightly browned & crispy.
Serve as is or with a dipping sauce and enjoy!
This looks incredible!!!! Must make next week.
Xo,
Em
http://www.organicallyemily.com
Yum, I have to try these for sure!
xo, Meghan | http://tanlinesanddaisies.com/