For the cauliflower steak 1200g/ 2 cauliflower heads 20ml rapeseed vegetable oil 40g shawarma spice mix 5g salt sea fine 5g pepper black cracked
For the shawarma spice mix 25g Cinnamon Ground 25g Turmeric Ground 250g Tandoori Spice Mix 12g Cayenne Pepper 25g Cumin Seed Ground 25g Coriander Ground 20g Smoked Paprika
For the baba ganoush 625g aubergine 1 lemon 37g meridian tahini light paste 5g garlic paste 10g parsley flat 10g coriander 10ml 1olive oil pomace 2g cumin seed ground 1g cracked black pepper 1g salt sea fine 5g santa marie smoked paprika for the aioli: 33g water from chickpeas only chick peas 3ml white wine vinegar 1g salt sea fine 3g dijon mustard 3g garlic paste 3g santa marie smoked paprika 175ml rapeseed vegetable oil
For the rice 850g wholegrain rice 2g cardamon green whole organic 10g knorr bouillon veg jelly 10g shawarma spice mix ½ orange 1g cinnamon 30g chopped scallions 30g chopped coriander 1g fine salt sea 15g toasted almonds, flaked water
Served with pomegranate, spiced cauliflower rice, baba ganoush, vegan smoked garlic aioli.
For the cauliflower steak, trim the green leaf from the cauliflower. Leaving the stem on the cauliflower and cut the head into 1 inch wide steaks – you should get 4 from each head. Pre heat the oven to 200C. Place the cauliflower steaks into a large wide mixing bowl and drizzle over the oil salt and pepper and the spice mix, gently mix well ensuring the cauliflower is coated in the spice. Place the steaks on a flat tray and into the oven for 20 minutes
For the shawarma, place all spices into a mixing bowl and mix well. Place into a sealed container until needed.
For the Baba Ganoush, cut the aubergine in half lengthways and score the inside of the aubergine, roll the halves in tinfoil. Place the aubergine in oven at 180C for 20 mins until the flesh in the centre is soft. Scrape out the inside of the aubergine and place it in a food processer along with the rest of the ingredients and blend until smooth. Chill until the baba ganoush reaches below 5C. Then place in a sealed container until needed.
To make the aioli, place the chickpea water, Dijon mustard, with wine vinegar, salt, smoked paprika and garlic into measuring jug and blend with the stick blender for one minute. In a steady stream slowly add the oil. Place the veg stock into the water and stir until the stock dissolves.
Remove the cardamom seeds from the pods and add to the water along with the cinnamon stick, spice mix, salt, orange zest and juice. Use a spatula to stir and combine all of the ingredients.
Cook rice, add the coriander, scallions and toasted almonds.