neat Italian Cauliflower Steaks with Pistachio Pesto

neat Italian Cauliflower Steaks with Pistachio Pesto

Combine cauliflower heads with the neat Italian Mix to create a savory vegan dish that’s as easy to prepare as it is delicious. Enjoy vegetable steaks with a new twist, and dress the meal with a pistachio pesto sauce that perfectly compliments the cauliflower and neat meat texture. 

Serving Size: 8 Cauliflower Steaks

For Cauliflower Steaks:

  • 1 neat Italian Mix
  • 2 heads of cauliflower
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 tsp red pepper flake
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For Pistachio Pesto:

  • 1/2 pistachios
  • 20 leaves of fresh basil
  • 1/2 cup olive oil
  • 1 garlic clove
  • 2 tbsp vegan parmesan cheese
  • 2 tbsp fresh lemon juice

Preheat oven to 400F. 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!

Click here to shop neat Italian Mix on Amazon.

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