Shawarma Cauli Steak with Chickpea Salad and 5 Minute Coriander Avo Chutney
  • Prep time: 30 minutes
  • Calories: 603
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 (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!
  • 1 of Cauliflower (small)
  • 3 Tbsp of Maple syrup
  • 1 of Avocado (small)
  • 1 Bunch of Coriander
  • 1 of Garlic Clove
  • 2 12 Tsp of Shawarma Spice Mix
  • 90 g of Chickpeas
  • 120 g of Cherry Tomatoes
  • 1 of Lebanese Cucumber
  • 1 Small Bunch of Mint
  • 1 Tbsp of Lemon Juice

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 12 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.

Cook Cauliflower

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

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.

Prepare Salad:

Drain chickpeas. Dice cucumber, slice cherry tomatos 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.

You Plate It:

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