Purple Cauliflower Steak with Pickled Mustard Seeds

1/4 cup avocado oil

3-4 fats garlic cloves, minced

1 tsp onion powder

1/2 tsp thyme

2 bay leaves

1 rosemary department

Whipped Tofu Feta

6 oz silken tofu

1 tablespoon lemon juice

1 tablespoon dietary yeast

1/2 teaspoon garlic powder

1/2 teaspoon oregano

Pinch of salt

Chimichurri sauce

– 1 cup chopped contemporary parsley

2 – 3 garlic cloves, minced

1 teaspoon oregano

1 teaspoon pink pepper flakes, optionally available

2 tablespoon pink wine vinegar

1 cup additional virgin olive oil, or sufficient to cowl all of the elements

Pickled Mustard Seed

1/4 cup yellow mustard seed

1/2 cup water

1/2 cup white vinegar

1 tbsp brown sugar

1 bay leaf

TO MAKE:

– Preheat the oven to 395°F;

– Warmth a drizzle of oil in a big oven protected pan, sear the cauliflower slices, about 4 – 5 minutes for the primary facet till golden, flip, and one other 3 – 4 minutes for the opposite facet;

– Combine collectively the minced garlic, thyme, onion powder and olive oil, brush the combination onto the cauliflower steaks, and add within the bay leaf and rosemary to the pan as effectively;

– Tranfer to the oven, in case your pan is just not oven protected please switch the cauliflower steaks onto a lined baking sheet, roast for 25 minutes till simply fork tender;

– Make the pickled mustard seed, par-boil the mustard seeds first, add sufficient water to cowl the mustard seeds in a saucepot, carry to a boil and simmer for 20 minutes;

– Discard the water and rinse;

– Clear the sauce pan and add in contemporary water, vinegar, brown sugar and bay leaf, carry to a simmer, and add the mustard seeds again in, simmer for half-hour;

– As soon as the whole lot is prepared, unfold tofu feta on the plate, add the roasted cauliflower, and garnish with chimichurri and mustard seeds, take pleasure in!