Course: Main Course, Sauces and dressings, Side Dish
Cuisine: Vegan
Equipment
food processor (for the mousse)
Ingredients
Cauliflower Steak
1headcauliflowertight florets
1tablespoonseasoningsI use Penzey's Florida Seasoned Pepper, a pinch of smoked paprika, and a half-teaspoon of salt. You can use Italian seasonings like oregano , basil thyme, and rosemary. Or cumin and coriander. Just add a punch of flavor.
Avocado Mousse
1/2cupvegan yogurtI like Kite Hill almond greek yogurt. The coconut yogurts are good too.
1avocadoripe (slightly soft)
1tablespoonlime juicethe juice of half a lime or lemon
Instructions
Preheat the oven to 500° F.
Remove the cauliflower leaves and cut the stem so that the base is flat.
Cut off two sides of the cauliflower so it will have a boxy shape. (You can save the sides for salad, or roast them along with the steaks.) Set the cauliflower on its base and slice it in half. Then slice each half in half. Some florets may fall away; save or roast them.
Place the steaks on a parchment-lined baking sheet. Spray lightly with cooking spray. This helps them become golden and slightly crisp. Sprinkle with the seasoning.
Cover the baking sheet with foil and put into the hot oven for five minutes.
After five minutes, remove the foil and return the steaks to the oven. Roast for another 10 minutes. They should be tender by this time.
To make the mousse, add the avocado, yogurt, and lime juice to a food processor and process until creamy.
Options for accompaniments are hummus, red pepper-walnut spread, or chimichurri. I serve it with rice, and like to sprinkle toasted chopped walnuts or pistachios on top, for crunch.
Preheat the over to 425° F. Start a large pot of water to boil.
Cut the tomatoes in half and spread on a baking sheet. I cover the baking sheet with parchment paper for easier clean-up.
Snap off the woody end of the asparagus spears and cut them into two-inch pieces on the diagonal. Spread onto the baking sheet. Sprinkle the vegetables with the thyme, 1/2 teaspoon of salt, and a few grinds of pepper. Roast the vegetables for 10-12 minutes until the tomatoes are soft and the asparagus are tender.
Cook the pasta as directed on the package.
Mix the roasted vegetables, pasta, and pesto (below) together in the pasta pot, then spoon it all into serving bowls. Garnish with more basil and a sprinkle of Vegan Parmesan.
Pesto
While the vegetables are roasting and the pasta cooking, make the pesto. Start by toasting the walnuts for a few minutes.
Add all the ingredients to a food processor and process until mostly smooth.
A southern classic, pimento cheese is usually made from cheddar cheese and cream cheese, mixed with chopped pimentos. This cashew-based recipe tastes exactly the same without the dairy. The secret ingredient is cooked rice. It comes together in minutes in a blender. Adapted from myquietkitchen.
Boil the cashews in water for 10 minutes to soften. Drain.
Put all the ingredients EXCEPT rice and pimentos into a blender. Blend until smooth.
Add half the pimentos and blend again until they are incorporated.
Scoop the mixture into a bowl.
Chop the remaining pimentos. add them, with the rice, into the bowl, and stir until mixed.
Cover with plastic wrap, pressing onto the cheez to protect it from air. Refrigerate for a few hours or overnight to allow the rice to absorb the flavors.
