Purple Cauliflower Steaks with Mushroom Gravy

1 large head purple cauliflower
3 tbsp olive oil
1 tsp oregano
1 tsp Celtic sea salt
1/2 tsp freshly-ground black pepper
2 cloves garlic, minced
2 tbsp arrowroot
8 oz. fresh baby portobello mushrooms, diced
1 oz. dried mushrooms (any variety)
1 onion, diced
3 cups low-sodium vegetable broth
1 tbsp coconut aminos (optional)
fresh parsley for garnish

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Boil 1-2 cups water, and combine with dried mushrooms to rehydrate. Allow to soak for several hours.

Heat 1 tbsp. olive oil in a large saucepan over medium heat. Add onions and sauté until soft. Add fresh mushrooms and garlic. Stir until mushrooms are soft. Strain dried mushrooms, reserving water, chop and add to pan.

Add arrowroot to reserved mushroom liquid and stir until thickened. Add 3 cups broth and stir before adding to pot. Bring to a boil, then simmer for 10 minutes, stirring consistently.

Slice cauliflower into 4 pieces - 2 large steaks from the center, and smaller florets from each end. Place on parchment paper and drizzle olive oil on cauliflower, sprinkling spices before placing in oven. Bake for 10 minutes on each side, or until soft and beginning to brown.

While cauliflower is baking, place half of the mushroom gravy in a blender and combine until smooth. Return to the saucepan.

Remove steaks from oven and plate, spooning mushroom gravy on top and garnishing with fresh parsley.