This is a copy cat recipe BUT I needed to share this with everyone. The perfect plant based recipe that will have you second guessing your animal protein intake.
- 1 large head cauliflower (rinsed, green leaves peeled)
- 1 Tbsp coconut or olive oil (if oil-free, sub water or maple syrup)
- 1/4 tsp sea salt
- 2 tsp maple syrup (if avoiding sugar, omit)
- 2 1/2 tsp shawarma spice blend (or similar spices you have on hand!)
5-MINUTE GREEN CHUTNEY
- 1 bunch fresh cilantro (~3 ounces as original recipe is written // stems mostly removed)
- 3 cloves garlic (crushed)
- ~1/4 tsp each Salt + pepper (to taste)
- 1 large lime, juiced (~3 Tbsp or 45 ml as original recipe is written // or sub lemon)
- 1 Tbsp sweetener (such as maple syrup // plus more to taste)
- 1-2 Tbsp water (to thin)
- 1/2 medium avocado (optional // for extra creaminess)
How to make it
- 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.