Roasted Shawarma Cauliflower Steaks with Harissa Tahini
It's Roasted Shawarma Cauliflower Steaks with Harissa Tahini! Make it your main, make it your side, just make it.
Ingredients
- 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
- 1/4 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!
Instructions
- Preheat the oven to 425 degrees F. Prep a foil or parchment-lined baking sheet.
- In a medium bowl, mix together all the spices. You probably won't need all of this mix, but it's tasty on everything!
- 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.
- Roast the steaks for 15 minutes, then flip and roast for another 10 minutes or until steaks are tender and golden.
- 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!
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