(MEATLESS MONDAYS/VEGAN RECIPES) For this week’s Meat-Free Monday recipe, try a simple meal that seems fantastically gourmet. These vegan parmesan cauliflower steaks served over hemp pesto zoodles are deliciously filling and hearty in all the right ways.

The vegan parmesan is a simple mix of raw cashews, nutritional yeast, and spices, so every hunk of roasted cauliflower is bursting with cheesy flavor, but without the dairy.

Simply toss the zucchini noodles with a thick hemp pesto sauce, and voila! As always, happy eating! — Global Animal

Parmesan Cauliflower Steaks Over Hemp Pesto Zoodles. Photo Credit: Emilie Eats

Meat-Free Monday: Parmesan Cauliflower Steaks Over Hemp Pesto Zoodles

Yield: 4-5 servings


  • Olive oil or cooking spray
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/4 cup + 2 tablespoons hemp seeds, divided
  • 1 medium head cauliflower
  • 3 medium zucchinis
  • 2 tablespoons olive oil
  • 1/4 cup unsweetened almond milk
  • 1/2 lemon, juiced
  • 1/4 cup walnuts or pine nuts
  • 1/3 cup fresh basil leaves, packed
  • 3/4 teaspoon salt
  • 1 teaspoon garlic, minced (about 2 cloves)
  • 1/4 teaspoon pepper


  1. Preheat oven to 400°F. Lightly grease a baking sheet with olive oil or non-stick spray.
  2. In a food processor or blender, add cashews, nutritional yeast, salt, garlic powder and pepper. Process until it resembles fine sand. Stir in 2 tablespoons hemp seeds.
  3. Remove the leaves from the cauliflower. Vertically slice the cauliflower into 3/4-inch steaks. You should get about 3-4 slices. Place the cauliflower on the baking sheet; drizzle each side with a little olive oil. Sprinkle the parmesan mixture onto both sides of each cauliflower steak.
  4. Bake for 40-45 minutes, until the edges of the cauliflower are slightly browned and crispy.
  5. While the cauliflower is cooking, spiralize, julienne, or thinly slice the zucchinis into noodles or thin strips. Place in a large bowl.
  6. In the food processor or blender, add 1/4 cup hemp seeds, olive oil, almond milk, lemon juice, walnuts, basil, salt, garlic, and pepper. Process until smooth. Pour the sauce onto the zoodles; toss until fully combined.
  7. Divide the zoodles evenly onto 4 plates. Top each with a cauliflower steak.

Recipe Courtesy of Emilie Eats

More Emilie Eats: https://www.emilieeats.com/vegan-parmesan-cauliflower-steaks-hemp-pesto-zoodles/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!