Shawarma Butter Cauliflower Steaks with Tahini and Zhoug

Ingredients

• 120 g plant-based butter, softened
• 1 clove of garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon sweet smoked paprika
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ¼ teaspoon turmeric
• sea salt and ground black pepper
• 1-2 heads of cauliflower, cut into 4 x 1.5 inch steaks

For the tahini yoghurt

• 3 tablespoons tahini
• 1 small clove of garlic, minced
• 4-5 tablespoons plant-based yoghurt
• ½ lemon, squeezed

For the zhoug dressing

• 2 medium-hot green chillies
• 1 clove of garlic, peeled
• 30 g fresh coriander, roughly chopped
• 10 g fresh flat-leaf parsley, roughly chopped
• 3-4 cardamom pods, husks discarded, seeds crushed
• a good pinch of cumin
• 4-5 tablespoons olive oil
• ½ lemon, for squeezing

Method

Put the butter, garlic and ground spices in a bowl with a good pinch of salt and pepper. Mix until well combined. Lay a sheet of parchment paper on a flat surface and spoon the butter into the centre. Press into a sausage shape and roll up in the paper. Twist the ends to compact the butter. Chill until needed.

Mix the tahini, garlic and yoghurt. Squeeze in the lemon and season with salt.

Preheat the oven to 200°C/400°F/gas mark 6. Heat 1 tablespoon of oil in an oven-proof large frying pan or skillet over a medium heat. Add the cauliflower steaks and cook for 3-4 minutes or until golden brown. Turn the steaks and add a few slices of the shawarma butter. Cook the other side for 3-4 minutes too and baste with the butter. Top the steaks with more of the shawarma butter and transfer to the oven for 8-10 minutes or until tender.

Meanwhile, make the zhoug dressing. Put the chillies, garlic, fresh herbs, salt, pepper and spices into the food processor and blitz to a coarse paste. Add the olive oil and stir to combine. Squeeze in the lemon juice to taste and add more olive oil if needed. (The consistency should be similar to a wet pesto.)

To serve, spoon the tahini yoghurt onto a plate and spread with the back of a spoon. Top with the cauliflower steaks and drizzle the zhoug dressing on top. Serve with tabbouleh or a grain of your choice.

Note: The zhoug sauce packs a punch so adjust the dressing to taste. You can also use the leftover cauliflower florets and leaves – just chop, toss in a little oil, season and roast or save them for another recipe.