Cauliflower Souvlaki

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

Dish by Spencer Lengsfield

Ingredients

for the cauliflower

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

for the tzatziki

4 tbspplant based yoghurt

Handfulfresh dill, finely chopped

1/2cucumber

1garlic clove, grated

1lemon, juice

Salt and pepper, to taste

for the salad

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

to serve

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!

Method

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!

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Spencer Lengsfield

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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.