Trader Joe’s Kale, Cashew, and Basil Pesto tastes pretty great– just like former pesto of the past and less greasy/oily. For $3.69 and four servings, the deal is solid compared to other vegan brands. For a side dish component to cauliflower steaks, polenta is an ideal choice. I diced up a polenta log, tossed the pieces in boiling salted water, drained after cooking for ten minutes (or less), and stirred in pesto, nutritional yeast, and black pepper, loving how appearance and texture wise polenta mimics gnocchi.
As for cauliflower steaks, on this first attempt, I didn’t cut cauliflower the right way. They are supposed to lie flat like standard. Mine are triangular shaped, snow covered trees. The seasoning blend, however, browned up nicely thanks to a simple marinade starring balsamic vinegar.
Cauliflower Steaks Ingredients and Preparation
1 head cauliflower, rinsed and cut into four pieces
1/4 cup balsamic vinegar
3 tablespoon olive oil
3 tablespoon Italian Seasonings
2 tablespoon nutritional yeast
1 1/2 teaspoon sea salt
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 tablespoon Chickpea Crumbs
Whisk balsamic vinegar, olive oil, Italian Seasonings, nutritional yeast, salt, cumin, coriander, crushed red pepper, and black pepper together.
Dip each cauliflower cut into the marinade. Pour the leftover marinade on top of the four pieces.
Sprinkle on the Chickpea Crumbles.
Bake for 20 minutes on both sides.