Recipe : Shawarma Roasted Cauliflower Steak | A Veggie Treat
If you have never had cauliflower “steak,” it’s exactly what it sounds like: whole cauliflower sliced vertically and lengthwise into “steak” shapes, well seasoned, and either roasted or grilled until crispy on the outside and tender on the inside. Just as you would any other kind of steak.
I’ve been wanting to make a cauliflower steak with a shawarma blend for the longest time, finally found the time to do it, and it came out just amazing! This is a recipe I’m very stoked to share with all of you and so, here it is!
If you have never had cauliflower “steak,” it’s exactly what it sounds like: whole cauliflower sliced vertically and lengthwise into “steak” shapes, well seasoned, and either roasted or grilled (In this case, I went for roasted) until crispy on the outside and tender on the inside. Just as you would any other kind of steak.
My method here is simple, requiring just around 30 minutes and 10 main ingredients to prepare, which includes the crowd favorite green chutney sauce!
Coming to the seasoning needed for the cauliflower, I decided to go with the simple enough to do it yourself Shawarma-ish Spice Blend that is quite smoky. It’s always advisable to have a subtly spicy coating that pairs the steak perfectly with the chutney.
The end result is just PERFECT! It’s:
✔ Tender on the inside
✔ Crispy on the outside
✔ Served with a citrus tasting yet, herby sauce
✔ Hearty & so Satisfying
& Incredibly healthy!
I prefer to have this either as a hearty side dish or have it served atop a bed of veggie rice for more protein. [Check out the recipe and the notes for more options.] It could also be paired exceptionally well with a serving of Baked Sweet Potatoes, Garlic based Crispy Chickpeas and Kale Salad, Butternut Squash Soup as a curry, or simply with a classic Chickpea Shawarma Dip.
Do give this recipe a shot and if you do, let us know how it came out by Leaving a comment and tagging us on the photo on your Instagram. Cheers, everyone!
Here’s The Cauliflower Shawarma Recipe
Hearty, 30-minute cauliflower vegetarian steak seasoned with a smoky shawarma spices blend, roasted until tender with a crust, and served with chutney!
- 1 large head Cauliflower rinsed, peeled
- 1 tbsp Coconut oil or Olive oil
- 1/4 tsp Sea Salt
- 2 tsp Maple Syrup if sweet taste is desired
- 2.5 tsp Shawarma spice blend or similar spices
- 1 bunch Fresh Cilantro stems removed
- 3 cloved Crushed Garlic
- 1/4 tsp Salt & Pepper
- 1 large Lime juiced
- 1 tbsp sweetener ex: maple syrup
- 1-2 tbsp Water
Preheat oven to 400 degrees F (204 C) 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 (or water), 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 (but it's ideal if they remain in one solid piece).
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 // avocado is optional) 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 flavor as needed, adding more maple syrup for sweetness, salt for overall flavor, garlic for kick, or lime for acidity. Add to a serving dish (store leftovers covered in the refrigerator for 4-5 days).
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 (like this salad).
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 350-degree F (176 C) oven.
*Nutrition information is a rough estimate for 1 of 2 servings with 1/2 of the chutney divided between the servings (you’ll have leftover sauce*).