Imagine sinking your teeth into a hearty, flavorful Shawarma Roasted Cauliflower Steak that’s not only a feast for your taste buds but also a delightful vegetarian twist on a Middle Eastern classic! This recipe transforms a humble head of cauliflower into a show-stopping dish that’s perfect for impressing guests or enjoying a cozy night in. With just 15 minutes of prep and a mere 30 minutes in the oven, you’ll be savoring the rich, aromatic spices of shawarma while relishing the satisfying crunch of perfectly roasted cauliflower. Get ready to elevate your dinner game—this is one recipe you won’t want to miss!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 2 servings
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 2 tablespoons shawarma spice blend
- Salt to taste
- Pita bread for serving
- Tahini sauce for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully remove the leaves from the cauliflower head and trim the stem, keeping the core intact. Stand the cauliflower upright and slice it vertically into 1-inch thick "steaks", which will help the cauliflower hold together during roasting.
- In a small bowl, mix olive oil, shawarma spice blend, and salt to create a uniform marinade. Gently brush both sides of each cauliflower steak with the spice mixture, ensuring even coverage.
- Arrange the cauliflower steaks on the prepared baking sheet, making sure they are not overlapping. This allows each piece to roast evenly and develop crispy edges.
- Roast in the preheated oven for 25-30 minutes, carefully flipping the steaks halfway through cooking. The cauliflower should be golden brown and tender when pierced with a fork.
- Remove from the oven and let rest for 2-3 minutes. This allows the cauliflower to slightly cool and set its crispy exterior.
- Serve hot on warm pita bread, generously drizzled with tahini sauce. Garnish with fresh herbs like parsley or cilantro if desired.
Tips
- Choose the Right Cauliflower: Look for a large, firm head of cauliflower with tightly packed florets and vibrant green leaves. This ensures maximum flavor and texture in your steaks.
- Marinate Well: Don’t rush the marination process! Allow the olive oil and shawarma spice blend to soak into the cauliflower for at least 10 minutes before roasting for deeper flavor.
- Keep Them Even: When slicing your cauliflower into steaks, try to keep them uniform in thickness (about 1 inch) to ensure even cooking and crispiness across all pieces.
- Use Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze—no one wants to deal with a messy pan after a delicious meal!
- Flip for Perfection: Remember to flip the cauliflower steaks halfway through roasting to achieve that beautiful golden brown color on both sides.
- Add Freshness: Don’t forget to garnish your dish with fresh herbs like parsley or cilantro before serving. They add a burst of color and a refreshing flavor that complements the spices beautifully.
- Experiment with Toppings: While tahini sauce is a classic choice, feel free to explore other toppings like yogurt sauce, pickled vegetables, or even a sprinkle of pomegranate seeds for an extra pop of flavor and texture.
Nutrition Facts
Calories: 390kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 0mg
