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Purple Cauliflower Steak with Pickled Mustard Seeds

Bring a dash of stunning color to your plate with this purple cauliflower steak! They're pan seared and roasted with herbs and garlic, served on a bed of fluffy creamy tofu "feta" and zingy chimichurri sauce and fresh pickled mustard seeds.
Purple cauliflower is like the hotter sibling of cauliflowers ;) They taste not too different from the regular white cauliflower but they're rich in anthocyanin, which has cancer-fighting effect, can aid in prevention of diabetes among other amazing benefits!
I used some of this purple cauliflower to make some purple cauliflower crackers and this is a second dish you can make with the rest of it! 

INGREDIENTS:

2 large slices of cauliflower, 1/2 inch thick
1/4 cup avocado oil
3-4 fat garlic cloves, minced
1 tsp onion powder
1/2 tsp thyme
2 bay leaves
1 rosemary branch

Whipped Tofu Feta
6 oz silken tofu
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Pinch of salt

Chimichurri sauce
- 1 cup chopped fresh parsley
2 - 3 garlic cloves, minced
1 teaspoon oregano
1 teaspoon red pepper flakes, optional
2 tablespoon red wine vinegar
1 cup extra virgin olive oil, or enough to cover all the ingredients

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;
- Heat a drizzle of oil in a large oven safe pan, sear the cauliflower slices, about 4 - 5 minutes for the first side until golden, flip, and another 3 - 4 minutes for the other side;
- Mix together the minced garlic, thyme, onion powder and olive oil, brush the mixture onto the cauliflower steaks, and add in the bay leaf and rosemary to the pan as well;
- Tranfer to the oven, if your pan is not oven safe please transfer the cauliflower steaks onto a lined baking sheet, roast for 25 minutes until just fork tender;
- Make the tofu feta and chimichurri using this recipe;
- Make the pickled mustard seed, par-boil the mustard seeds first, add enough water to cover the mustard seeds in a saucepot, bring to a boil and simmer for 20 minutes;
- Discard the water and rinse;
- Clean the sauce pan and add in fresh water, vinegar, brown sugar and bay leaf, bring to a simmer, and add the mustard seeds back in, simmer for 30 minutes;
- Once everything is ready, spread tofu feta on the plate, add the roasted cauliflower, and garnish with chimichurri and mustard seeds, enjoy!

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