Shawarma Cauli-Steaks

​Well this is a first and most definitely not the last
Have you heard of or made cauli-steaks?
Since now, we typically will make cauli-wings
but when you're hangry,
​sometimes cutting the cauliflower, making the batter and cooking seems like too much time. 
​
Look what we made instead!
Cauli-steak with left over rice, green chutney, homemade tahini caesar spinach salad, hemp and smokey smiles. 

Recipes by one of our favourite creators in the kitchen, The Minimalist Baker

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30 mins from oven to table.
INGREDIENTS

• 1 large head cauliflower (600 g), rinsed, green leaves peeled
• 1 Tbsp (15 ml) coconut or olive oil (if oil-free, sub water or maple syrup)
• 1/4 tsp sea salt
• 2 tsp maple syrup (if avoiding sugar, omit)
• 2 1/2 tsp shawarma spice blend (or similar spices you have on hand!)

5-MINUTE GREEN CHUTNEY

• 1 bunch fresh cilantro (~3 ounces), stems mostly removed
• 3 cloves garlic, crushed
• Salt + pepper to taste (~1/4 tsp each)
• 1 large lime, juiced (~3 Tbsp or 45 ml // or sub lemon)
• 1 Tbsp sweetener (such as maple syrup (15 ml)), plus more to taste
• Water to thin (1-2 Tbsp or 15-30 ml)
• optional: 1/2 ripe avocado for extra creaminess

Can't find shawarma spice? Make it! 
INGREDIENTS

• 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 (or 1/2 tsp ground black pepper)

INSTRUCTIONS

1. Add all spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.
2. This spice blend is ideal for seasoning things like chickpeas, roasted vegetables, tofu scrambles, curries, and more!

INSTRUCTIONS

1. 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.
2. 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).
3. 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.
4. In the meantime, prepare the chutney by adding all ingredients (besides water // avocado is optional) to a food processoror high-speed blender and blend on high to combine, scraping down sides as needed. Then add water until a creamy sauce is formed.
5. 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).
6. 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).
7. 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.