Shawarma-Spiced Cauliflower Steak
Ingredients
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1 teaspoon ground cumin
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½ teaspoon ground turmeric
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon ground coriander
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¼ teaspoon smoked paprika
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¼ teaspoon garlic powder
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Start the spice rub
Combine the cumin, turmeric, salt, pepper, coriander, paprika, garlic powder, cinnamon, oregano, ginger and cloves in a small bowl.
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground coriander
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
⅛ teaspoon ground cinnamon
⅛ teaspoon dried oregano
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
small bowl
measuring spoons
spatula
Finish the spice rub
Stir in the oil to form a paste. Set aside.
3 tablespoons extra-virgin olive oil
Trim the cauliflower
Trim off the bottom of the cauliflower stem but make sure to keep the core intact.
1 cauliflower head
knife
chopping board
Slice the steaks
Place the cauliflower stem-side down on the chopping board. Slice the cauliflower halves into 1"-thick steaks. You should have about 3-4 steaks. Save the florets that do not connect to the steaks for another purpose.
Place the cauliflower on the June Pan
Lay the cauliflower steaks in a single layer on the June Pan. With a pastry brush or your hands, rub the spice rub all over the cauliflower steaks to coat.
June Pan
pastry brush
Roast the cauliflower
Place the June Pan on the middle shelf of the June Oven. Cook the steaks 19 minutes, until the cauliflower is browned and tender. June will notify you when the cauliflower is ready. If desired, follow onscreen instructions to continue cooking.
June Oven
Prepare the sauce
While the steaks cook, in a medium bowl, stir the tahini, lemon juice, olive oil, harissa, lemon zest, crushed garlic, salt, black pepper and water until combined. If the sauce isn’t a drizzle-able consistency, stir in additional water by the teaspoon.
1½ tablespoons tahini
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon lemon zest
½ teaspoon crushed garlic
¼ teaspoon salt
2 tablespoons water
⅛ teaspoon black pepper
medium bowl
2 teaspoons harissa paste
Serve
Remove the cauliflower from the June Oven and transfer the steaks to a serving platter or plates. Serve with the sauce.