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Shawarma Spiced Cauliflower Steaks w/ Pomegranate Walnut Salsa

Don’t stress if your cauliflower breaks up into little pieces. To be honest, you might only get 2 “steaks'' and the rest will be in florets. It will still be just as delicious! Be sure to get a hard sear on the cauliflower before coating in the spice oil and baking. The caramelization and char is what gives flavour and the butter will help that (but it is totally optional)

Left over salsa? It’s delicious over salmon or another protein, scooped up on crispy pita chips, or on its own with a spoon! This dish goes really well with tahini sauce (link to tahini sauce) for some creaminess or perhaps homemade hummus? (link to hummus)



Serves 2-3


Prep: 15 min

Cook: 15 min

Total: 30 min

 

INGREDIENTS


“Steaks”


  • 1 large head of cauliflower

  • 4 tbsp olive oil

  • 1tbsp butter (optional)

  • ½ tsp cumin

  • ½ tsp coriander

  • ¼ tsp turmeric

  • ¼ tsp cinnamon

  • ½ tsp salt

  • Pinch of cardamom and allspice

  • Freshly cracked black pepper


Salsa


  • 1 pomegranate deseeded

  • ½ cup walnuts

  • 1 bunch of parsley coarsely chopped

  • Juice of ½ lemon

  • 1tbsp red/white wine vinegar

  • ¼ cup olive oil

  • ½ tsp sumac

  • Salt and freshly cracked black pepper


 

DIRECTIONS


In a small bowl mix olive oil and all your spices. Set aside.


Preheat oven to 350. Toast walnuts on a baking sheet until golden brown, 8-10 minutes. Once done, remove from oven and increase temperature to 425 for cauliflower. Allow the walnuts to cool, then roughly chop and set aside.


Remove the tough outer leaves from the cauliflower. Trim the stem to create a flat base. Standing the cauliflower upright, cut in half from top to bottom. Cut 2 steaks from each side, about 1-1&½ inches thick. (the stem should hold the cauliflower together but don’t sweat it if some fall apart)


Preheat skillet over medium high and add 1 tbsp of olive oil and butter (if using) place cauliflower steaks in hot skillet. Cook, occasionally and gently lifting up with a fork to check that steaks are turning a deep golden brown. This should take 3-4 minutes. Flip and sear on the other side. Remove from pan and place on a baking sheet lined with parchment paper. Repeat with other steaks (or florets) if necessary. Once all your steaks are done and on the baking sheet brush your spice oil all over your steaks (make sure to use it all!)


Place sheet in the oven and roast until just tender. About 10 minutes.


Mix pomegranate, toasted and chopped walnuts, chopped parsley, and sumac in a mixing bowl. Squeeze in the juice from ½ a lemon, vinegar and drizzle in your olive oil. Season to taste with salt and pepper.


Arrange cauliflower steaks and florets on plates, and spoon salsa on top. Serve with lemon wedges or creamy tahini sauce or hummus.


TIPS


Extra hungry tonight? Or, more kid friendly?

All of this would be so great in a pita wrap. Make sure to add hummus or tahini sauce.


Make ahead

The salsa can be made in advance. Simply store in an airtight container in the fridge.


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