Pesto Pasta with Cauliflower Parmesan and Side Caesar Salad
This Vegan-Friendly meal by Plant, Prepped with a Side Salad, was to die for!
I literally fainted after eating this meal, which reminded me of what life is about—being Alive and eating great food.
Lots of Zuchinni for heart health and immune-boosting cauliflower to make you feel unstoppable.
You can never go wrong with a side salad with Heart, Nervous and Hormonal-loving Olive Oil!
I honestly have no idea how I ate this whole plate, but lately, I have been depleted from my recent transition in life and so hungry for extra nutrients!
Enjoy this, please!
Pesto Pasta with Cauliflower Parmesan and Side Caesar Salad
Ingredients
1 Cauliflower Head
1 Cup of Crushed Tomatoes
4 tbsp of Vegan pesto
4 Garlic Cloves
1 Onion
1 tsp Red Chili Flakes
1 Zucchini
170 grams of Spaghetti gluten-free
1/2 Vegan parmesan Cheese
10 Grams Parsley
2 Handfuls of Mixed Green Arugula
5 baby tomatoes
1 mini cucumber
1 tbsp of Vegan Cheese
1 tbsp of Olive OIl
2 tbsp of Avocado oil.
Preheat the oven to 425F.
Bring a large pot of salted water to a boil.
Trim the outer leaves of the cauliflower, place the whole head on a cutting board stalk side down and cut it into 1-inch thick steaks, starting on one side.
You should get 2 good size steaks out of 1 head. Save the remaining cauliflower pieces for personal use.
Wash and Dry the cauliflower steaks.
Place the cauliflower steaks on a baking sheet, season with salt and pepper and drizzle with oil on both sides.
Spoon half of the vegan pest over the steaks and massage with your hands to ensure the steaks are coated well in the seasoning. Place in the oven and roast for 15-20 minutes.
Finely chop the onion, remaining garlic and parsley.
Roughly chop the zucchini.
Place the onion and half of the garlic in a saucepan, add 2-3 tbsp of oil, and set over medium heat. Cook for 3-4 minutes, add as much chilli flakes as you’d like, and cook for 2-3 minutes more or until the garlic is golden.
Add the crushed tomatoes, season with salt and cook for 6-7 minutes.
Taste and adjust seasoning as needed.
Place the remaining garlic and the zucchini into a pan, add 2-3 tbsp of oil and set over medium heat.
Season with salt and pepper and cook for 5-6 minutes. Then add the remaining pesto, cook for 1 minute, and remove from heat.
Transfer to a blender and pulse until a smooth consistency.
Layer each cauliflower steak with the tomato sauce and then the vegan cheese. Bake for 10-15 minutes more, then turn the broiler on for 1-2 minutes or until the cheese is melted.
While the steaks are baking, add the spaghetti to the pot with boiling water and cook for 8-9 minutes or until it is al dente. Then drain and mix with the zucchini sauce.
Taste and adjust seasoning as needed.
Dividing the spaghetti between plates, place the cauliflower steak on top.
Garnish with the parsley.
Plate the Side Salad and mix the Mixed Greens, arugula, cucumbers, baby tomatoes, vegan cheese, and olive oil together. Toss.
Enjoy :)
