Crispy Cauliflower Steaks with Avocado Pea 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 the cauliflower and trim the stem, leaving the cauliflower intact.

Slice the cauliflower head through the middle.

Slice 3/4-inch thick 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 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 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 in a non-stick skillet with oil about 1/4-inch high for 3 minutes per side, using tongs to sear the tops.

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

Remove from oven, flip the steaks, and brush both sides with remaining milk as needed until no white floured parts remain.

Roast for 10 to 15 minutes more until the cauliflower is 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 with the pesto, and serve with the cauliflower steaks.