Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta

For the pesto, blend on high 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 plus 2 tbsp water, and season with salt and black pepper to taste.

Preheat oven to 425F.

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 through 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 fine grind black pepper, and 3/4 tsp salt or to taste, 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 cover cracks and tops.

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

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

Place the steaks on a large non-stick baking sheet without parchment paper and transfer to the oven to bake for 10 minutes.

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

Broil the steaks for 2 to 3 minutes if desired until very browned and crispy.

Cook pasta according to package instructions.

Toss the cooked pasta with the prepared pesto.

Serve the crispy cauliflower steaks with the avocado pea pesto pasta.