A plant based diet shouldn’t mean that you miss out on delicious Greek food! Our cauliflower souvlaki is guaranteed to hit the spot, every time.
Done in 1 hour
Serves 4
1 headcauliflower
50mlolive oil
1 tbspchilli oil
1 tspsmoked paprika
1/2 tspchilli flakes
1 tspgarlic powder
1 tspdried oregano
Salt and pepper, to taste
4 tbspplant based yoghurt
Handfulfresh dill, finely chopped
1/2cucumber
1garlic clove, grated
1lemon, juice
Salt and pepper, to taste
100gcherry tomatoes, quartered
1/2red onion, thinly sliced
Small handfulparsley, finely chopped
1lemon, juiced
1/2 tspdried oregano
1 tspchilli flakes
Salt and pepper, to taste
Flatbreads
Plant based Greek style cheese
500gcooked fries
1 tspdried oregano
1/2 tspsmoked paprika
1/2 tspchilli flakes
Big pinchsalt
1lemon
Crispy fries, charred marinated cauliflower, creamy vegan tzatziki, and a fresh tomato salad all wrapped in a soft flatbread. Heaven!
Preheat the oven to 210 C. Break down your cauliflower into florets, then whisk together the ingredients for the marinade. Add the florets, toss to coat, then leave to sit for 15 mins
Next, make your salad. Mix together tomatoes, red onion, lemon, herbs, chilli, lemon, and salt. Set aside
For the tzatziki, start by grating the cucumber over a tea towel. Squeeze out all the water, then add to a bowl along with yoghurt, garlic, lemon, dill, salt, and pepper.
Carefully skewer up all the marinated cauliflower florets, then bake for 15-20 minutes or until cooked and slightly charred. If you want more colour, finish under the grill
Cook your fries however you like - in the oven, air fryer, or deep fry. Mix together the seasoning mix and add to a large bowl, then when the fries are cooked add to the bowl and toss well to coat.
Load up the platter with some warm flatbreads, tzatziki, tomato salad, fries, cauliflower skewers, lemon wedges, and vegan feta. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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