Roasted Shawarma Cauliflower with Schug

Difficulty: Easy | Makes: 20 servings

Humble cauliflower intermingles with the lively flavors of the Eastern Mediterranean in this veggie-forward dish.


Ingredients for the Cauliflower

  • 10 whole cauliflower, about 2 lbs. each
  • 1 ¼ cup Extra Virgin Olive Oil
  • 10 Tbsp. Shawarma Spice Blend
  • 3 Tbsp. brown sugar
  • 3 Tbsp. kosher salt
  • 2 tsp. black pepper, ground

Ingredients for the Schug Sauce

Optional for garnish:

  • 1 ¼ cups Date Syrup


  1. Trim the leaves and the base of the cauliflower leaving the core intact. Cut two, 1 ½” thick steaks from the middle of each head.
  2. Combine the remaining cauliflower ingredients into a seasoning paste. Gently rub all over the cauliflower steaks, making sure to keep them intact as much as possible. Roast covered at 450°F for 15 minutes. Then, uncover and cook an additional 5 minutes on each side, until browned and tender.
  3. To make the schug sauce, combine all ingredients in a food processor and process until smooth, scraping the sides of the bowl once.
  4. Drizzle the cauliflower steaks with Date Syrup and serve with the schug sauce on the side.

In This Recipe

Extra Virgin Olive Oil

#70632 | 33.8 FL.OZ.