Crispy Cauliflower Steaks with Avocado

Blend on high the minced garlic, avocado, lemon juice, pine nuts, basil leaves, green peas, vegan parmesan or nutritional yeast, and water until smooth

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 middle

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

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

In 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 and transfer to small rimmed baking sheet or dish

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

Dip both sides of cauliflower steaks into milk, using spoon to cover cracks and tops

Dip into flour mixture until fully coated on both sides, using spoon to cover cracks and shake to remove excess

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

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

Remove from oven and flip steaks, brush both sides with 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