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
¬Ĺ orange
1g cinnamon
30g chopped scallions
30g chopped coriander
1g fine salt sea
15g toasted almonds, flaked


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.


Features more veg
Features more veg