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Shawarma Roasted Cauliflower Steaks

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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