Roasted Shawarma Cauliflower with Schug | Recipes | Roland Foods

Name: Roasted Shawarma Cauliflower with Schug | Recipes | Roland Foods
Ingredients: 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; 10 garlic cloves; 5 serrano peppers, stem removed but seeds left in; 4 bunches of cilantro; 5 Tbsp. Roland® Schug Spice Blend; 5 Tbsp. lemon juice; 2 ½ cups Roland® Extra Virgin Olive Oil; 5 tsp. kosher salt; 1 ¼ cups Date Syrup; 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.; To make the schug sauce, combine all ingredients in a food processor and process until smooth, scraping the sides of the bowl once.; Drizzle the cauliflower steaks with Date Syrup and serve with the schug sauce on the side.

rolandfoods.com

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

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Ingredients

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
10 garlic cloves
5 serrano peppers, stem removed but seeds left in
4 bunches of cilantro
5 Tbsp. Roland® Schug Spice Blend
5 Tbsp. lemon juice
2 ½ cups Roland® Extra Virgin Olive Oil
5 tsp. kosher salt
1 ¼ cups Date Syrup
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.
To make the schug sauce, combine all ingredients in a food processor and process until smooth, scraping the sides of the bowl once.
Drizzle the cauliflower steaks with Date Syrup and serve with the schug sauce on the side.