Heat oven to 400.
Cut off stem of cauliflower (as much as possible) and slice into thick pieces. Heat a cast-iron pan (or another oven safe pan) to medium. Splash olive oil in the pan.
Sear the cauliflower steaks a few minutes on each side, adding salt + pepper, until golden and crispy. Throw into the oven for another 15 minutes or so, until done (can be pierced by a fork).
While cooking, make the pesto by blending all ingredients in a food processor. You could try a blender, but it’s a little trickier. Start with 1/4 cup of olive oil and add more if it needs to be thinner. You can also use water to thin it out as well. The consistency is your preference.
When done, assemble on plate with steaks first, pesto second, and then topped with chopped olives, pepitas, parsley, sauerkraut and drizzle of olive oil. The toppings are totally customizable!