4 Servings 45 min Cook
3 Tbsp Olive Oil
1/2 Cup Cashew Nuts
1 Tbsp Nutritional Yeast
1 Tsp Salt
1/4 Tsp Garlic Powder
0 Tsp Pepper
1 1/2 Cup Organic Hemp Seeds
1 Head medium (5-6" dia.) Cauliflower
3 Medium Zucchini
1/4 Cup Almond Milk
1/2 Lemon yields Lemon Juice
1/4 Cup, chopped Walnuts
1 1/3 Cup leaves, whole Basil
2 Cloves, minced Garlic
Preheat oven to 400°F.
Lightly grease a baking sheet with olive oil or non-stick spray.
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.
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.
Bake for 40-45 minutes, until the edges of the cauliflower are slightly browned and crispy.
While the cauliflower is cooking, spiralize, julienne, or thinly slice the zucchinis into noodles or thin strips.
Place in a large bowl.
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.
Divide the zoodles evenly onto plates.
Top each with a cauliflower steak.