Neat Italian Cauliflower Steaks with Pistachio Pesto
Vegan dish that’s as easy to prepare, as it is delicious! Enjoy cauliflower with a new twist.
4
1 neat Italian package
2 heads cauliflower
1/2 cup olive oil
4 cloves garlic, minced
1 tsp red pepper flake
1/2 tsp salt
1/4 tsp black pepper
1/2 pistachios
20 leaves of fresh basil
1/2 cup olive oil
1 garlic clove
2 tbsp (Vegan) Parmesan Cheese (optional)
2 tbsp fresh lemon juice
Preheat oven to 400. Line a baking sheet with parchment or a silicone baking mat.
Wash cauliflower and slice the head into cross sections, creating 4 steaks per head. Place the cauliflower on the baking sheet.
In a bowl, combine olive oil, garlic, red pepper, salt and pepper.
Brush the top side of each cauliflower with the olive oil mixture.
Bake for 30-35 min until roasted and dark brown on the edges.
Meanwhile, prepare the neat Italian into crumbles, according to package directions.
To make the pesto, combine all pesto ingredients in a food processor. Pulse until smooth and creamy.
Serve the cauliflower warm from the oven, topped with neat crumbles and drizzled with pistachio pesto. Enjoy!