Roasted Cauliflower and Chickpea Shawarma Wraps
Ingredients
- 1 lb cauliflower florets
- 1 can chickpeas, drained, rinsed, and dried
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 tsp black pepper
- 1/8 tsp cayenne
- 1/4 cup olive oil
- juice of 1/2 lemon
Tzatziki sauce
- 1 cup non-dairy plain yogurt
- juice of 1/2 lemon
- 2 garlic cloves minced
- 1 tablespoon fresh dill (or dried dill weed to taste)
- 1 mini cucumber, grated and water squeezed out
- salt and pepper to taste
Preparation
In a medium bowl combine chickpeas and cauliflower.
In a small bowl combine spices, oil, and lemon; mix well.
Pour mix over veggies until everything is coated.
On a parchment lined large baking sheet, roast chickpeas and cauliflower at 425 F for 25-30 minutes, rotating and flipping halfway through.
Meanwhile, make tzatziki sauce by combining all ingredients and mixing well.
Wrap up in your favorite wrap style bread (such as pita), drizzle with tzatziki sauce, and add optional toppings like pickled red onions, cucumbers, pickles, hummus, and parsley.
