1

Preheat the oven to 400ºF and line a baking sheet with parchment paper.

2

Slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps the “steaks” hold together.

3

Place the cauliflower steaks on the baking sheet and brush with three tablespoons of olive oil. Then rub the shawarma spice all over cauliflower with your hands along with half the salt.

4

Place in the oven to bake for 30 minutes, flipping halfway through.

5

In a small skillet over low heat, toast the cumin seeds until fragrant, about one to two minutes. Remove the seeds and crush using a mortar and pestle.

6

Combine the serrano pepper and garlic in a food processor and pulse until combined.

7

Add the parsley, cilantro, cardamom, cumin seeds, lemon juice and zest to the food processor and pulse until completely combined. Drizzle in the remaining ⅓ cup of oil while the machine is running until smooth. Season with remaining salt and taste and adjust seasoning to your preference.

8

Divide the cauliflower onto plates and drizzle with the zhug. Serve and enjoy!

9

Substitutions: No cardamom: omit. No serrano pepper: use jalapeño instead.