Description

Are you looking for a lovely vegan Sunday dinner with all the classics, but without the meat? Sumac Roasted Cauliflower Steaks with Black Garlic Mushroom Sauce with a side of Arugula with Lemon Tahini dressing with Za’atar is exactly what you need. Hearty, yet fresh, layers of flavour from the fried mushrooms with black garlic, made into a creamy sauce with soy cream. All while your sesame-sumac coated Cauliflower steaks are roasting in the oven.
A side of greens with fresh and quick dressing, tying it all together with the addition of Za’atar. No one will miss the meat, trust me.

Ingredients

Units Scale

Sumac Roasted Cauliflower Steaks

1-2 heads of Cauliflower (depending on size)
6 tbsp tahini
2 tbsp sumac (alternatively grated lemon zest)
2 tbsp fresh thyme leaves
4 tbsp coconut aminos (or soy sauce)
3 cloves garlic (minced)
2 tsp Maple Syrup
6 tbsp sesame seeds

Black Garlic Mushroom Sauce

17 ounce 2 packs mushrooms ( (I used brown button mushrooms, but you can use whichever you prefer))
3 tbsp olive oil
1 shallot (finely chopped)
1 clove garlic (minced)
6 cloves black garlic (optional but very delicious)
1 cup vegetable broth
1 cup soy cream (or single cream if you aren’t vegan)
1 tbsp fresh thyme leaves (chopped)
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tbsp coconut aminos (or Tamari)

Arugula with Lemon Tahini dressing and Za’atar

1-2 bags arugula (depending on how much greens you enjoy)
3 tbsp tahini
2 tbsp balsamic vinegar
4 tbsp lemon juice (about the juice of 1 large lemon)
1 tsp za’atar
3 tbsp water

Cook Mode Prevent your screen from going dark

Instructions

Sumac Roasted Cauliflower Steaks:

Preheat the oven to 400°F (200°C).
Cut the outer leaves off the cauliflower heads, leaving the stem intact to hold the steaks together. You’ll get about 2 full steaks per head.
In a bowl, mix tahini, sumac (or lemon zest), fresh thyme leaves, coconut aminos (or soy sauce), minced garlic, and honey to create the marinade.
Place the cauliflower steaks on prachment lined oven trays. Brush the marinade over both sides of each steak, starting with the side that will be facing down. Sprinkle sesame seeds on the coated side.
Turn and repeat the process.
Roast the cauliflower steaks in the preheated oven for about 25-30 minutes or until they are golden brown and tender with a slight bite.

Black Garlic Mushroom Sauce:

Cut the mushrooms into quarters or slices, depending on your preference.
Heat olive oil in a pan over medium-high heat. Add the mushrooms and cook until they are nicely browned and slightly crispy. Remove the mushrooms from the pan and set them aside.
Lower the heat to medium. Add the chopped shallot and minced garlic to the pan. Cook until the shallot is translucent and soft.
Pour in the vegetable broth and let it simmer until slightly reduced.
If using black garlic, add the chopped cloves at this stage.
Add the soy cream, chopped thyme, balsamic vinegar, Dijon mustard and soy sauce (or coconut aminos). Stir well.
Return the cooked mushrooms to the pan and let the sauce simmer until it thickens. Adjust the seasoning according to your taste. You may want to add salt. I felt it was fine without.

Arugula Salad with Lemon Tahini Dressing:

In a small bowl, whisk together tahini, balsamic vinegar, lemon juice, za’atar, and water until well combined and smooth. Season the dressing with salt to taste.
In a large bowl, place the arugula. Drizzle the lemon tahini dressing over the arugula and toss to coat the leaves evenly. (If you plan to keep some for the week, drizzle only the amount you are using today and store the rest in a kitchen towel lined container as described in the meal prep section)

Serving:

Plate the sumac roasted cauliflower steaks and drizzle a generous amount of the black garlic mushroom sauce over them.
Serve the cauliflower steaks alongside a portion of the arugula salad with lemon tahini dressing on the side.