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!

This is a perfect phase 2 dish for those following along our Fast Eat Live journey.


  • 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 (or 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. Meanwhile, while cauliflower cooks, mix you cilantro sauce.  Add all ingredients for the sauce into a blender and purée. You may need to use a tamper to mix well. Add more water if needed.
  4. When cauliflower is done baking, arrange on a serving dish and drizzle with cilantro lime avocado sauce or use if for a dipping sauce.
Fast.Eat.Live. Phase 2 & 3