Roasted Shawarma Cauliflower Steaks with Harissa Tahini
Recipe type: Main
Cuisine: Israeli
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
It's Roasted Shawarma Cauliflower Steaks with Harissa Tahini! Make it your main, make it your side, just make it.
  • 1-2 cauliflowers, cut across into 1-inch steaks, with the stems trimmed (4-6 steaks)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey (optional if you want a vegan dish)
  • Shawarma Spice Mix
  • 1 ½ tablespoons cumin
  • 1 tablespoon paprika
  • 1 teaspoon tumeric
  • ½ teaspoon allspice
  • ½ teaspoon chili powder
  • 1 teaspoon sumac
  • ½ teaspoon garlic powder
  • ½ teaspoon cardamom
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • Harissa Tahini Sauce
  • ¼ cup tahini paste
  • 1 tablespoon harissa
  • 2 tablespoons fresh lemon juice
  • 2-4 tablespoons water
  • Salt to taste
  • Garnish
  • Cilantro for garnish (or sliced almonds, mint, currants, you name it!)
  1. Preheat the oven to 425 degrees F. Prep a foil or parchment-lined baking sheet.
  2. In a medium bowl, mix together all the spices. You probably won't need all of this mix, but it's tasty on everything!
  3. Take the cauliflower steaks, and carefully coat them in olive oil and honey. Then sprinkle on both sides with a nice dose of the spice mixture. Place in a single layer on a foil or parchment-lined baking sheet.
  4. Roast the steaks for 15 minutes, then flip and roast for another 10 minutes or until steaks are tender and golden.
  5. While they are cooking, whisk together your Harissa Tahini Sauce ingredients in a medium bowl or food processor with enough water to make it thick but drizzleble. Drizzle over warm cauliflower, garnish and eat!
Recipe by What Jew Wanna Eat at