1/2 cup raw walnut halves
2 Tbsp. olive oil, divided
1 small yellow onion, chopped
1 clove garlic, chopped
1/2 cup unsweetened almond milk
2 Tbsp. fresh lemon juice
Salt & pepper, to taste
1 head Red Dog cauliflower
1 tsp. sweet paprika
1 tsp. minced fresh thyme leaves (about 2 sprigs)
Preheat the oven to 350 degrees.
Walnut sauce: In a large, ovenproof skillet, toast the walnuts over medium heat until fragrant and slightly darkened, about 5 minutes. Transfer the walnuts to a blender. Return the skillet to the stove. Heat 1 tsp. olive oil. Add the onions and garlic. Sautee until the edges of the onion are just starting to soften, about 2 minutes. Scrape the onions and garlic into the blender. Add the almond milk, lemon juice, salt, and pepper to the blender, and whiz the mixture on high until you have a smooth and creamy sauce. Keep the sauce warm while you prepare the cauliflower.
Cauliflower: Cut two 1″-thick steaks from the center of the cauliflower. You should have a nice cross-section of the vegetable that holds together. Moisten the steaks lightly with water and season with paprika, thyme, salt, and pepper on both sides.
Heat remaining olive oil in the skillet over medium-high heat. Carefully add the cauliflower steaks, and sear until evenly browned on one side, about 3 minutes. Flip the cauliflower over and transfer the skillet to the oven. Cook the cauliflower in the oven until the center core or stem section is tender when pierced with a knife, about 20 minutes.
Serve the cauliflower steaks hot with the walnut sauce.