Shawarma Butter Cauliflower Steaks with Tahini & Zhoug
Shawarma is traditionally a meat kebab popular throughout the middle east and levant. I’ve taken the spices to make a delicious butter that works so well with the sweet, nutty flavour of roasted cauliflower and earthy tahini. Herbs and spices are the star of this dish and to add some zing there’s a dressing inspired by a middle eastern zhoug/Shatta hot sauce with the heady aromatic flavour of cardamom. It packs a punch so adjust the chilli to your taste. You can use the leftover cauliflower florets and leaves – just chop, toss in a little oil, season and roast or save for another recipe.
Method
Put the butter, garlic and ground spices in a bowl with a good pinch of salt and pepper. Mix together until well combined. Lay a sheet of parchment/greaseproof paper on a flat surface and spoon the butter in the centre. Press into a sausage shape and roll up in the paper. Twist the ends to compact the butter. Chill until needed.
Mix together the tahini, garlic and yoghurt. Squeeze in lemon juice to taste. Season with salt.
Preheat the oven to 200C/180Cfan/Gas 6
Heat 1 tbsp of oil in an oven proof large frying pan or skillet over a medium-high heat (you may need to use 2 pans). Add the cauliflower steaks and cook for 3-4 minutes until golden brown. Turn the steaks and add a few slices of the shawarma butter. Cook the other side for 3-4 minutes until golden, basting with the butter. Top the steaks with another couple of slices of butter and then transfer to the oven for 8-10 minutes or until tender, but still with bite.
Meanwhile make the zhoug dressing. Put the chillies, garlic, fresh herbs, salt, pepper and spices into a food processor and blitz to a coarse paste. Add the olive oil and stir to combine. Squeeze in lemon juice to taste. Add more olive oil if needed – you are looking for the consistency of a wet pesto.
To serve, spoon the tahini on to a plate and spread with the back of a spoon. Top the tahini with the cauliflower steaks and drizzle with the zhoug dressing. Serve with tabbouleh or a grain of your choice.
Ingredients
- 120g butter (or plant-based butter), softened
- 1 clove of garlic, minced
- 1 tsp ground cumin
- ½ tsp sweet smoked paprika
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ¼ tsp turmeric
- sea salt & freshly ground black pepper
- 1-2 heads of cauliflower, cut into 4 x 1.5-inch steaks
- 3 tbsp tahini paste
- 1 small clove of garlic, minced
- 4-5 tbsp Greek yoghurt (or plant-based yoghurt)
- ½ lemon for squeezing
- For the Zhoug Dressing
- 2 medium-hot green chillies, deseeded if you prefer
- 1 clove of garlic, peeled
- 30g of fresh coriander, roughly chopped
- 10g of fresh flat-leaf parsley leaves, roughly chopped
- 3-4 cardamom pods, husks discarded, seeds crushed
- good pinch of ground cumin
- 4-5 tbsp olive oil
- ½ lemon for squeezing