Shawarma Roasted Cauliflower “Steaks“ with Cilantro Lime Chutney


SourceAdapted from
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes


Amazing, melt-in-your-mouth, keeper-recipe! Gluten free. Vegan.


Cauliflower head (rinsed, green leaves peeled)
2 tablespoons
Coconut oil (or olive oil)
1⁄4 teaspoon
2 1⁄2 teaspoons
Shawarma Spice Blend (or similar spices you have on hand)
1 bunch
Cilantro (about 3 oz.)
Garlic cloves (crushed)
1⁄4 teaspoon
Salt and Pepper (to taste)
Lime (large, juiced - about 3 Tbsp. - can sub lemon)
2 tablespoons
Water (1-2 to thin sauce)
Avocado (optional; adds perfect extra creaminess)


We made extra Shawarma spice mix (recipe x3) and use it often for potatoes, tempeh, etc...
Spreading the blend on the cauliflower thick is very delicious! Slather the fuck out of it! It can take it.
Leftovers are great but it’s best right out of the oven.


Preheat oven to 400°.
Slice cauliflower into 1-inch steaks, leaving the large stem at the bottom to help the steaks hold together. Place on a bare or parchment-lined baking sheet. Gently rub steaks with oil (or water), sea salt, and Shawarma spice blend to evenly coat.
Bake for 25 to 30 minutes total, flipping carefully once at the halfway point to ensure even browning on both sides, or until tender and browned.

Add all remaining ingredients (besides water) to a food processor or high-speed blender and blend on high to combine, scraping down the sides as needed. Add water until a creamy sauce is formed. Adjust flavor as needed.

Serve by plating cauliflower and drizzling with chutney sauce.


Baking time on these - go as long as needed to get a really good sear on both sides.
Don’t flip them until they’re a nice caramelized brown color. This makes the outside crispy and the inside melt in the mouth.