Hazelnut-Pesto Smothered Cauliflower Steak
[Vegan]

To Make the Cauliflower Steaks:

1. Preheat oven to 400°F. Holding the cauliflower head down with stem facing up towards you, cut vertically to get 4 steaks. Some florets will fall off. Reserve those for lentils. Heat skillet with olive oil and sear steaks 3-4 minutes each side. Transfer to a pan and roast for 20 minutes, or until tender.
2. Once your steaks are in the oven, keep the skillet going. Pour in the vegetable broth and lentils and bring to a boil. Cover, reduce heat, and cook for 15 minutes, until tender. Toss in salt and pepper, chopped carrots, leftover cauliflower florets, and greens. Cover for another 5 minutes.

To Make the Hazelnut-Pesto:

1. In a high-speed blender or food processor, blend all ingredients until smooth.
2. With a spoon, place 2-3 tablespoons pesto on plate, top with steaks, lentils, and extra cashews.