An easy plant-based meal that's vegan and nut free!! I love using cauliflower as the base to my meals because once grilled, it becomes caramelized, juicy, and wonderfully sweet. Paired with our homemade nut-free pesto sauce and served atop a bed of protein-rich quinoa, this meal is satisfying and naturally high in fiber and B-vitamins!
1 small head of cauliflower, rinsed and patted dry
6 tbsp hemp seeds
Vegan Pesto Sauce
2 cups packed basil leaves
⅔ cup cold pressed extra virgin olive oil
⅓ cup raw sunflower seeds
2 garlic cloves
1 tbsp lemon juice
½ tsp salt
¼ tsp pepper
1Preheat the BBQ grill to medium heat.
2Cut the cauliflower lengthwise, including the stalk, into 3/4-inch slices. Set aside.
3In a food processor, combine all ingredients for the pesto sauce and blend together. Taste and add more oil, salt, or pepper if desired.
4Brush both sides of the cauliflower steaks with pesto. Sprinkle with hemp seeds. Place on a BBQ grill over medium heat. Grill for 3-4 minutes on each side (or until cauliflower is tender but still firm). Enjoy over quinoa drizzled with extra pesto sauce for a nutritious meal!
Ingredients
1 small head of cauliflower, rinsed and patted dry
6 tbsp hemp seeds
Vegan Pesto Sauce
2 cups packed basil leaves
⅔ cup cold pressed extra virgin olive oil
⅓ cup raw sunflower seeds
2 garlic cloves
1 tbsp lemon juice
½ tsp salt
¼ tsp pepper
Directions
1Preheat the BBQ grill to medium heat.
2Cut the cauliflower lengthwise, including the stalk, into 3/4-inch slices. Set aside.
3In a food processor, combine all ingredients for the pesto sauce and blend together. Taste and add more oil, salt, or pepper if desired.
4Brush both sides of the cauliflower steaks with pesto. Sprinkle with hemp seeds. Place on a BBQ grill over medium heat. Grill for 3-4 minutes on each side (or until cauliflower is tender but still firm). Enjoy over quinoa drizzled with extra pesto sauce for a nutritious meal!
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