Crispy Cauliflower Steaks with Avocado Pesto

Blend all pesto ingredients on high until smooth and season with salt and black pepper to taste.

Preheat oven to 425F.

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

Slice 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 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 tablespoon cornstarch, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, and 3/4 teaspoon 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 cauliflower steaks into the milk, using a spoon to cover cracks and tops.

Dip 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 steaks onto a large non-stick baking sheet and transfer to the oven to 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.

Roast for 10 to 15 minutes more until cauliflower is fork tender, brushing with more milk if needed.

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

Serve the crispy cauliflower steaks with the pea pesto.