Roasted Cauliflower Steaks w/ Palmini Linguine Pasta + Pesto Garnish

These roasted cauliflower steaks with palmini linguine pasta + pesto garnish are so hearty and so yum! Also vegan and gluten-free!

INGREDIENTS
Palmini linguine
Marinara of choice

For the cauliflower steaks:
2 Heads Cauliflower
Olive oil
Garlic powder
Salt & Pepper

For the pesto:
2 cups basil
1/4 cup pine nuts
1/2 cup olive oil
1 tbsp garlic
Salt & Pepper

DIRECTIONS
To minimize the work at mealtime, cut 1” cauliflower steaks from a head of cauliflower. You should get 2-3 per head, and I’d recommend ricing the balance and reserving to the freezer. The pesto can also be made ahead of time: food process or blend all ingredients, taste for seasoning, and refrigerate until ready to use.

When it’s meal time, preheat oven to 375°F. Line a sheet pan with parchment paper, place cauliflower steaks on the paper, and season both sides with olive oil, garlic powder, and salt and pepper to taste. Cook for 20-30 mins, flipping halfway through once edges crisp up.

While cauliflower steaks are roasting, warm your favorite marina sauce in a nonstick pan. Drain the Palmini linguine and then add it to the pan. Cook until all is warmed through.

When ready to plate, top the cauliflower steaks with a little pesto and sprinkle some Italian seasoning atop the linguine.