Shawarma Cauli Steak with Chickpea Salad and 5 Minute Coriander Avo Chutney

30 min
603 calories

If youve never had cauliflower steak, its exactly what it sounds like: cauliflower sliced lengthwise into steaks, seasoned and either grilled or roasted (we went for roasted) until tender on the inside and crispy on the outside. You can grill on the BBQ in warmer months, to both keep the heat outside and add an extra level of smokiness. Enjoy!

Number of servings

Ingredients

1 Cauliflower
3 Tbsp Maple syrup
1 Avocado (small)
1 Bunch Coriander
1 Garlic Clove
2 ¹⁄₂ Tsp Shawarma Spice Mix
90g Chickpeas
120g Cherry Tomatoes
1 Lebanese Cucumber
1 Small Bunch Mint
1 Tbsp Lemon Juice

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Oven
Food Processor (or Stick Blender)
Baking Tray
Bowl or Jug

1 Prepare Cauliflower

Preheat oven to 180°C. Slice cauliflower into thick slices or "steaks" and place on a baking tray lines with baking paper. Reserve 1 Tbsp maple syrup and set aside for chutney. Drizzle ¹⁄₂ of the remaining maple syrup on one side and sprinkle with spice mix. Turn steaks over and repeat on other side. Season with salt and pepper to taste.

2 Cook Cauliflower

Roast cauliflower for 20-25 minutes until caramelised and tender when a knife is inserted into the thickest part.

Tip! You can also grill this on a BBQ or grill plate for maximum char!

3 Make Chutney

Meanwhile; discard coriander roots and roughly chop stems and leaves. Peel garlic. Place both in a jug or blender bowl with the avocado, lemon juice (to taste), salt and pepper and add reserved maple syrup to taste (see tip). Blend with a stick blender or food processor. Taste and adjust seasoning.

Tip! You want a balance of sweetness and saltiness as a contrast to the spice of the cauliflower.

4 Prepare Salad

Drain chickpeas. Dice cucumber, slice cherry tomatoes in half and combine with chickpeas. Pick mint leaves, discarding stalks. Finely chop mint and add to salad, season with olive oil, salt and pepper.

Tip! Use extra virgin olive oil if you have it.

5 You Plate It

Place cauliflower steaks on serving plate and spoon over chutney, add salad and serve. Garnish with any remaining mint.

Tip! Any leftover chutney can be kept in the fridge for up to three days.

Step-by-step instructions