Roasted Shawarma Cauliflower with Schug

Cauliflower Steak

Vegan Recipe

Roasted Shawarma Cauliflower with Schug

Difficulty: Easy ~ Makes: 20 servings

Humble cauliflower intermingles with the lively flavors of the Eastern Mediterranean in this veggie-forward dish.

Ingredients for the Cauliflower

  • 10 whole cauliflower, about 2 lbs. each
  • 1 ¼ cup Extra Virgin Olive Oil
  • 10 Tbsp. Shawarma Spice Blend
  • 3 Tbsp. brown sugar
  • 3 Tbsp. kosher salt
  • 2 tsp. black pepper, ground

Ingredients for the Schug Sauce

  • 10 garlic cloves
  • 5 serrano peppers, stem removed but seeds left in
  • 4 bunches of cilantro
  • 5 Tbsp. Schug Spice Blend
  • 5 Tbsp. lemon juice
  • 2 ½ cups Extra Virgin Olive Oil
  • 5 tsp. kosher salt

Optional for garnish:

  • 1 ¼ cups Date Syrup


  1. Trim the leaves and the base of the cauliflower leaving the core intact. Cut two, 1 ½” thick steaks from the middle of each head.
  2. Combine the remaining cauliflower ingredients into a seasoning paste. Gently rub all over the cauliflower steaks, making sure to keep them intact as much as possible. Roast covered at 450°F for 15 minutes. Then, uncover and cook an additional 5 minutes on each side, until browned and tender.
  3. To make the schug sauce, combine all ingredients in a food processor and process until smooth, scraping the sides of the bowl once.
  4. Drizzle the cauliflower steaks with Date Syrup and serve with the schug sauce on the side.