Cauliflower steak shawarma with green chutney sauce
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Tender spice-rubbed cauliflower, roasted and served with a quinoa salad and fresh green sauce, make this vegan, gluten-free dish a meal to remember.
Ingredients
Cauliflower, Raw
1 whole, large, trimmed and cut into 8 x 1cm -thick slices
Calorie controlled cooking spray
4 spray(s)
Shawarma seasoning
20 g
Lemon Juice, Fresh
1 tablespoon(s), plus grated zest of 1/2 lemon
Quinoa, Dry
240 g
Vegetable stock cube
2 cube(s), to make 800ml
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Red onion
½ small, thinly sliced
Mint, Fresh
1 tablespoon(s), chopped
Coriander, fresh
2 tablespoon(s), plus extra to serve
Mint, Fresh
2 tablespoon(s)
Coriander, fresh
2 tablespoon(s), plus extra to serve
Garlic
1 clove(s), crushed
Avocado
75 g, peeled, stone removed and fresh roughly chopped
Lime Juice, Fresh
1 tablespoon(s)
Agave Syrup
½ tablespoon(s), level
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Mist a large nonstick baking tray and the cauliflower steaks with cooking spray.In a small bowl, mix the shawarma spice blend with the lemon zest and rub the mixture into both sides of the cauliflower steaks. Put the cauliflower in a single layer on the baking tray and bake for 20 minutes, turning halfway through.
2
Meanwhile, put the quinoa and vegetable stock into a pan and bring to the boil over a medium heat. Reduce to a simmer and cook for 10 minutes until all the liquid has been absorbed and the quinoa is tender. Season to taste and stir through the chickpeas, onion, herbs and lemon juice.
3
While the quinoa and cauliflower are cooking, make the chutney sauce. Put all the ingredients in a mini food processor, add 2 tablespoons cold water and blitz until smooth.
4
Divide the quinoa between plates, top with the cauliflower steaks and spoon over the chutney sauce. Scatter over the extra coriander and serve with the lemon wedges.
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