Low Carb 🤖 AI Generated

Crispy Cauliflower Shawarma Steak with Tahini

A showstopping vegetarian centerpiece featuring a whole roasted cauliflower head sliced thick, crusted in warm shawarma spices, and drizzled with creamy tahini sauce. Our Fat Switch swap cuts 38% of calories by using Greek yogurt in the tahini base while delivering authentic Middle Eastern flavor that rivals the meat original.

20m

Prep Time

35m

Cook Time

Servings

358

Calories

18g

Protein

🛒 Ingredients

✓ 1 large cauliflower head (2 lbs), stem trimmed flat
✓ 2 tbsp extra-virgin olive oil
✓ 1 tbsp water
✓ 2 tsp ground cumin
✓ 2 tsp smoked paprika
✓ 1 tsp ground coriander
✓ 1 tsp garlic powder
✓ 1/2 tsp ground cinnamon
✓ 1/2 tsp cayenne pepper
✓ 1/4 tsp ground sumac
✓ Sea salt and black pepper to taste
✓ 1/4 cup raw tahini
✓ 1/4 cup non-fat Greek yogurt
✓ 3 tbsp fresh lemon juice
✓ 2 cloves garlic, minced
✓ 3-4 tbsp water (to reach desired consistency)
✓ 1/4 tsp sea salt
✓ Fresh cilantro and pomegranate molasses for garnish (optional)

👨‍🍳 Instructions

1. Prep the Cauliflower: Preheat oven to 425°F. Trim the cauliflower stem so it sits flat. Pat the entire head dry with paper towels to ensure crispy edges. Place on a parchment-lined baking sheet.

2. Make the Spice Paste: In a small bowl, whisk together 2 tbsp olive oil and 1 tbsp water. Add cumin, paprika, coriander, garlic powder, cinnamon, cayenne, and sumac. Stir until a thick, pourable paste forms.

3. Season All Sides: Using a pastry brush or your hands, coat the entire cauliflower head—top, bottom, and sides—with the spice paste. Season with salt and pepper. Don't skip the underside; it develops flavor there too.

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4. Roast the Cauliflower: Roast for 30–35 minutes until the cauliflower is fork-tender and the edges are caramelized and slightly charred. A fork should pierce the stem easily. The spices will darken and smell fragrant.

5. Prepare Tahini Sauce: While cauliflower roasts, whisk together tahini, Greek yogurt, lemon juice, and minced garlic in a bowl. Slowly add water 1 tablespoon at a time, whisking constantly, until the sauce reaches pouring consistency (like thin pancake batter). Taste and adjust salt.

6. Slice and Plate: Remove roasted cauliflower from the oven and let cool for 3 minutes. Using a sharp knife, slice the head vertically into 4 steaks (roughly 1.5 inches thick). Arrange two steaks per plate.

7. Dress and Garnish: Drizzle tahini sauce generously over each steak. Top with fresh cilantro, a pinch of sumac, and pomegranate molasses if desired. Serve immediately while still warm.

📊 Nutrition per Serving

Calories358 kcal

Protein18g

Carbohydrates26g

Fat20g

🏷️ Tags

#vegetarian shawarma recipe#low-carb cauliflower steaks#healthy tahini sauce

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