Shawarma Roasted Cauliflower Steaks
- Rachel Taylor
- Mar 3, 2019
- 2 min read
makes 2 servings
Cauliflower Steaks:
1 large head cauliflower
1 Tbsp coconut or olive oil
1/4 tsp sea salt
2 tsp maple syrup
2 1/2 tsp shawarma spice blend (see below)
Green Chutney:
1 bunch fresh cilantro
3 cloves garlic
1/4 tsp each salt and pepper
1 large lime, juiced (45 ml)
1 Tbsp sweetener (such as maple syrup)
1-2 Tbsp water (to thin)
1/2 medium avocado (optional for extra creaminess)

Method
Preheat oven to 204ºC and slice your cauliflower into 1-inch steaks, leaving the large stem at the bottom so it helps the steaks hold together.
Place on a bare or parchment-lined baking sheet and rub the steaks with oil, sea salt, maple syrup, and shawarma spice blend to evenly coat.
Be gentle, as the cauliflower steaks can break apart, which is no big deal.
Bake for 20-25 minutes total, flipping carefully once at the halfway point to ensure even browning on both sides, or until tender and browned.
In the meantime, prepare the chutney by adding all ingredients (besides water) to a food processor or high-speed blender and blend on high to combine, scraping down sides as needed.
Then add water until a creamy sauce is formed.
Taste and adjust flavour as needed, adding more maple syrup for sweetness, salt for overall flavour, garlic for kick, or lime for acidity.
Serve by plating cauliflower and drizzling with chutney sauce.
This makes a generous side dish, or to make this a more complete meal, serve over a bed of quinoa, alongside beans or hummus, or with roasted vegetables and tahini.
Store leftover cauliflower steaks in the refrigerator up to 2 days, though best when fresh.
Reheat in a hot skillet on the stovetop or in a 176ºC oven.
Shawarma spice blend:
1/2 tsp ground cinnamon
1/4 tsp cardamom (or cloves)
1 tsp ground coriander
1 1/2 tsp ground turmeric
1/2 tsp ground ginger
2 tsp smoked paprika
2 Tbsp ground cumin
1/8 tsp cayenne pepper
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