Walnut-Crusted Cauliflower Steak

Preheat the oven to 425 °F. Grease a baking sheet with 1 tbsp oil. Cut off the top of the head of garlic to just barely expose the cloves. Sprinkle with salt. Rinse the cauliflower. Trim and discard the leaves and stems. Slice into 1-inch steaks, trying to keep florets intact; cut any stray florets in half, to lay flat. Put the garlic and cauliflower on the baking sheet, cut sides down.

Rinse the pumpkin, and cut it into ½-inch cubes. Put the pumpkin onto the same baking sheet as the garlic and cauliflower. Drizzle with 1 tbsp oil and sprinkle with salt and pepper. Place the baking sheet in the preheated oven, and roast everything until the cauliflower is browned on the bottom, about 25 to 30 minutes.

Salt a large pot of water, and bring it to a boil for the campanelle. Rinse the parsley. Remove the leaves from the stems, discard the stems, and finely chop the leaves. In a small bowl, mix the walnuts, a pinch of red pepper flakes (add more or less depending on your affinity for heat), half of the parsley, the vegan mayo, and a pinch of salt and pepper.

Take the baking sheet from the oven, remove the garlic, and set aside. Carefully flip the cauliflower steaks over and spread them evenly with the parsley-walnut mixture. Return to the oven for 2 minutes to warm. Separate the garlic cloves. Gently squeeze each to pop the cloves from their skin. In a small bowl, mash the roasted cloves together. Add mashed garlic to the pasta pot.

Rinse and halve lemon. Add the juice of half to the pasta, along with the remaining parsley, pumpkin, 1 tbsp olive oil, and enough of the reserved cooking water to toss everything together. Season to taste with salt and pepper. Cut the other lemon half into wedges. Serve the cauliflower steaks alongside the campanelle, with a lemon wedge on the side.