Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta

Preheat oven to 425F.

For the pesto, blend 1 minced garlic clove, 1 very ripe avocado, 2 tbsp fresh lemon juice, 1/4 cup pinenuts, a handful of basil leaves, 1 cup defrosted green peas, 1/3 cup vegan parmesan or nutritional yeast, and 1/4 cup plus 2 tbsp water on high until smooth, then season with salt and black pepper to taste.

Remove outer leaves from 1 large cauliflower and trim the stem, leaving the cauliflower intact.

Slice the cauliflower head through the middle.

Slice 3/4-inch steaks from one half and repeat for the other side to get 3 to 4 steaks.

Rub both sides and tops of the steaks with a generous sprinkle of salt, black pepper, garlic powder, and smoked paprika, then set aside.

In a medium bowl, mix 3/4 cup flour, 1 tbsp cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 3/4 tsp salt, then transfer to a small rimmed baking sheet or dish.

Add 3/4 cup non-dairy milk to a small rimmed dish.

Dip both sides of the cauliflower steaks into the milk, using a spoon to coat the cracks and tops.

Dip into the flour mixture until fully coated on both sides, using a spoon to fill cracks, and shake off excess.

Heat oil about 1/4-inch high in a non-stick skillet and pan-sear the cauliflower steaks for 3 minutes on each side, using tongs to sear the tops.

Place the steaks on a large non-stick baking sheet and transfer to the oven, then bake for 10 minutes.

Remove from oven, flip the steaks, and brush both sides with some of the remaining milk as needed until no white floured parts remain, then roast for another 10 to 15 minutes until fork tender, brushing with more milk if needed.

If desired, broil the steaks for 2 to 3 minutes until very browned and crispy.

Cook pasta according to package instructions, drain, and toss with the pesto.

Serve the crispy cauliflower steaks with the pesto pasta.