Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta
Ingredients
- 1 minced garlic clove
- 1 very ripe avocado
- 2 tbsp fresh lemon juice
- 1/4 cup pinenuts
- handful basil leaves
- 1 cup defrosted green peas
- 1/3 cup vegan parmesan (or nutritional yeast)
- 1/4 cup+2 tbsp water. Salt/black pepper to taste
- 1 large cauliflower
- 3/4 cups flour
- 1 tbsp cornstarch
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 teaspoon fine grind black pepper
- 3/4 tsp salt (or to taste)
- 3/4 cup non-dairy milk
Preparation
Preheat oven to 425F
Remove outer leaves from 1 large cauliflower
Trim stem, leaving cauliflower intact
Slice cauliflower head through middle
Slice 3/4 -inch steaks through one half
Repeat for other side
You should get 3 to 4 steaks
Rub both sides and tops of steaks with generous sprinkle of salt, black pepper, garlic powder, and smoked paprika
Set aside
In medium bowl: mix 3/4 cups flour, 1 tbsp cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 teaspoon fine grind black pepper, 3/4 tsp salt (or to taste)
Transfer to a small rimmed baking sheet/dish
Add 3/4 cup non-dairy milk to small rimmed dish
Dip both sides cauliflower steaks into milk
Use spoon to get into cracks and tops
Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks
Shake to remove excess
Pan-sear the cauliflower steaks
Heat oil (about 1/4-inch high) in non-stick skillet and cook 3 minutes each side
Use tongs to sear tops
Place steaks onto a large non-stick baking sheet (no parchment paper)
Transfer the steaks to the oven and bake for 10 minutes
Remove from oven and flip
Brush both sides of steaks with some of the remaining milk as needed, until no white floured parts remain
Roast for about 10 to 15 minutes more, until cauliflower is fork tender
Brush with more milk as needed
Broil steaks for 2 to 3 minutes (if desired) until very browned and crispy