Direction

1. Combine vinegar, 1/3 cup water, and mushrooms in a small microwavable bowl; cover with plastic wrap. Microwave on high 3 minutes. Let stand, covered, at room temperature until mushrooms are soft, about 10 minutes. Transfer to a blender; add black garlic, brown sugar, grated garlic, and salt. Process until finely chopped, about 30 seconds. With blender running, drizzle in oil, and process until smooth, about 1 minute, stopping to scrape down sides as needed.
2. Bring a large saucepan of salted water to a boil over high. Fill a large bowl with ice water. Add broccoli to boiling water, and cook until bright green and crisp-tender, about 2 minutes. Transfer broccoli to ice water, and let stand until cool, about 1 minute. Drain well. Place broccoli on a clean kitchen towel; let stand until ready to use.
3. Heat 2 tablespoons grapeseed oil in a large skillet over medium-high. Place half of broccoli in skillet, and cook, without stirring, until very caramelized and deeply charred on one side, 2 to 3 minutes. Flip florets over, and cook until charred, 2 to 3 minutes. Transfer to a large bowl. Repeat procedure with remaining 2 tablespoons oil and remaining broccoli florets.
4. Toss broccoli with 1/4 cup black garlic vinaigrette, and season with additional salt to taste. Spread labneh or tzatziki, if using, on a serving platter, and top with broccoli. Sprinkle evenly with feta and sunflower seed kernels.