Crispy Cauliflower Steaks with Avocado Pea Pesto

Blend the minced garlic clove, avocado, fresh lemon juice, pinenuts, basil leaves, defrosted green peas, vegan parmesan or nutritional yeast, water, and salt and black pepper to taste on high speed until smooth.

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 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 coat the cracks and tops.

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

Pan-sear the cauliflower steaks by heating oil to 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, and brush both sides with some of the remaining milk as needed until no white floured parts remain.

Roast for an additional 10 to 15 minutes 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 the cooked pasta with the prepared pesto.

Serve the crispy cauliflower steaks alongside the pesto pasta.