Shawarma Roasted Cauliflower Steak Food

SHAWARMA ROASTED CAULIFLOWER "STEAK"

Steps:

• Preheat oven to 400 degrees F (204 C) and slice your cauliflower into 1-inch "steaks," leaving the large stem at the bottom so it helps the "steaks" hold together.
• Place on a bare or parchment-lined baking sheet and rub the "steaks" with oil (or water), sea salt, maple syrup, and shawarma spice blend to evenly coat. Be gentle, as the cauliflower steaks can break apart, which is no big deal (but it's ideal if they remain in one solid piece).
• Bake for 20-25 minutes total, flipping carefully once at the halfway point to ensure even browning on both sides, or until tender and browned.
• In the meantime, prepare the chutney by adding all ingredients (besides water // avocado is optional) to a food processor or high-speed blender and blend on high to combine, scraping down sides as needed. Then add water until a creamy sauce is formed.
• Taste and adjust flavor as needed, adding more maple syrup for sweetness, salt for overall flavor, garlic for kick, or lime for acidity. Add to a serving dish (store leftovers covered in the refrigerator for 4-5 days).
• Serve by plating cauliflower and drizzling with chutney sauce. This makes a generous side dish, or to make this a more complete meal, serve over a bed of quinoa, alongside beans or hummus, or with roasted vegetables and tahini (like this salad).
• Store leftover cauliflower steaks in the refrigerator up to 2 days, though best when fresh. Reheat in a hot skillet on the stovetop or in a 350-degree F (176 C) oven.

ROASTED CAULIFLOWER STEAKS

Steps:

• Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
• Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
• Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

CAULIFLOWER "SHAWARMA"

Steps:

• Preheat your oven to 375°F. Crack the dried chili open and shake out the seeds. Place the deseeded chili on a baking tray with the coriander and cumin seeds and roast for six minutes. Remove from the oven and allow to cool entirely on the tray. Crumble the chili between your fingers then grind all the roasted spices to a powder. Mix with dried ground spices and store in an airtight container.
• Increase oven temperature to 400°F. Place the whole cauliflower, leaves and all, in an ovenproof saucepan that fits it snugly. Fill the bottom of the pan with enough water to just cover the stem and leaves. Drizzle the oil all over the florets and sprinkle with the spice mix and sea salt-it will look like a lot, but you want a layer of spice as a crust. Place in the oven and roast for 1-1 1/2 hours. You will know it is cooked when you can insert a small knife through the center of the cauliflower all the way down into the stem and it goes in easily.
• While the cauliflower is cooking, place the sliced onions in a frying pan with the oil and salt and fry on a low heat until they start to soften and go golden. Add the sugar and continue cooking until the onions are caramelized and brown. Remove from the heat.
• Halve the lemon. Mix the tahini paste in a small bowl with the juice from one half of the lemon and the salt. Add 100ml of water (a little less than half a cup) and mix well. Continue mixing and adding water very slowly until the paste loosens to a creamy texture.
• Carefully lift the cooked cauliflower out of the water and cut it into thick slices, including the stem and the leaves, which will taste great after the slow-cooking.
• Divide the cauliflower between two plates. Squeeze the juice from the remaining half of the lemon all over, then top with the caramelized onions and tahini paste. Garnish with the pine nuts and the sumac (if using) and serve with the crispy flat bread.