Cauliflower Steaks With Tea Umami Sauce

• 2 heads cauliflower, rinsed and patted dry, sliced into 4 steaks, each 1 1/2 inch thick
• 4 tablespoons safflower, grapeseed, or other neutral oil
• sumac, for garnish (optional)
• 2 tablespoons chopped fresh parsley, for garnish (optional)
• 1/4 cup lapsang souchong tea, brewed and cooled (1 teaspoon loose, finely ground)
• 1/4 cup tahini
• 1 tablespoon liquid aminos or organic soy sauce
• 1 tablespoon maple syrup
• 1/2 teaspoon coarsely ground black pepper

1. Place an 18-inch sheet pan on the middle oven rack.
2. Preheat the oven to 450 degrees F. Position a foil tent on a plate near the stove.
3. Place a 2-quart fry pan over medium-high heat for 1 minute.
4. Swirl in 2 tablespoons of oil to coat.
5. When the pan begins smoking, use tongs to carefully place one steak in the hot oil (it may splatter).
6. Sear for 2 minutes.
7. Turn and sear the flip side for 2 minutes.
8. Transfer the steak to the plate and cover with the foil tent.
9. Repeat with the other steaks, adding oil as needed.
10. Once all the steaks have cooked, arrange them on the preheated sheet pan, making sure no sides of the steaks are touching.
11. Bake for 10 minutes.

cauliflower, safflower, fresh parsley, lapsang souchong tea, tahini, liquid aminos, maple syrup, ground black pepper

Taken from www.foodrepublic.com/recipes/cauliflower-steaks-with-tea-umami-sauce-recipe/ (may not work)