Vegan Cauliflower Steaks

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.
Jess Ann Kirby shares her recipe for purple cauliflower steaks


  • 1 head cauliflower (any color variety)
  • olive oil
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 2 tablespoons hemp seeds





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!
Jess Ann Kirby shares her recipe for purple cauliflower steaks
Jess Ann Kirby shares her recipe for purple cauliflower steaks served with pesto

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  1. Emily wrote:

    This looks incredible!!!! Must make next week.

    11.18.17 | Reply
  2. Meghan wrote:

    Yum, I have to try these for sure!
    xo, Meghan |

    11.20.17 | Reply

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