A Veggie Treat : Shawarma Roasted Cauliflower Steak
I’ve been wanting to share a cauliflower steak for the longest time, and my beloved version is finally here!
If you’ve never had cauliflower “steak,” it’s exactly what it sounds like: cauliflower sliced lengthwise into “steaks,” seasoned, and either grilled or roasted (I went for roasted) until tender on the inside and crispy on the outside. Swoon!
My take is simple, requiring just 30 minutes and 10 ingredients to prepare, which includes my go-to green chutney sauce!
For seasoning the cauliflower, I went with the simple DIY Shawarma Spice Blend, which creates a smoky, subtly spicy coating that pairs perfectly with the chutney.
The end result is just PERFECT! It’s:
✔ Tender on the inside
✔ Crispy on the outside
✔ Served with a citrusy, herby sauce
& Incredibly healthy!
I love this either as a hearty side or served atop a bed of quinoa for more protein (see recipe + notes for more options!)! It could also pair especially well with Mediterranean Baked Sweet Potatoes, Garlicky Kale Salad with Crispy Chickpeas, Curried Butternut Squash Soup, or Chickpea Shawarma Dip!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo with us on Instagram. Cheers, friends!
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*).