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Middle Eastern Spiced Cauliflower Steaks with Cilantro Lime Avocado Sauce

  • Author: Rebecca Jansen


Do you ever have a dish at a favorite restaurant that you just wanna recreate to save a few hours and the hundred dollar check?! Here is one of mine…I bring to you, my version of a Middle Eastern (Shawarma) Oven Roasted Cauliflower Steak with the most heavenly cilantro lime purée sauce. In all of 30 minutes and $10 invested, I am in foodie heaven. It’s low-carb, keto friendly, vegan, and even paleo friendly!


  • 1 head cauliflower cut into rounds (1 inch thickness)
  • 1 teaspoon Turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon quality salt
  • 1/4 teaspoon pepper
  • 2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon coriander
  • Pinch of cardamom
  • 4 tablespoons olive oil

Cilantro & Lime Avocado Sauce

  • 0.75 oz fresh cilantro leaves chopped
  • 1/2 teaspoon maple syrup NuNaturals No Sugar Maple Syrup
  • Juice of 1 lime
  • 1/2 avocado
  • 2 garlic cloves
  • Pinch of salt
  • 1/3 cup water (or more as needed)


  1. Preheat oven to 400′. Line a baking sheet with parchment paper. Lay cut cauliflower steaks evenly across tray. Add any pieces of cut cauliflower left to tray as well. Drizzle with olive oil. Sprinkle with salt.
  2. In a small dish mix the following spices: turmeric, garlic, ginger, garlic powder, paprika, pepper, cumin, cinnamon, coriander, cardamom. Sprinkle evenly over oiled cauliflower steaks. Bake for about 20-23 minutes until roasted evenly. You can turn over one halfway through baking to ensure it’s roasting evenly.
  3. While cauliflower is cooking, prepare sauce.  Add sauce ingredients to a vitamin or powerful blender and purée.  Add more water as needed.  You can serve on the side or spoon over the top.


Fast.Eat.Live. Phase 2 & 3