Cauliflower Chickpea Shawarma
Ingredients
- 1 C @foragerproject cashew yogurt
- • zest and juice of 1 lemon
- • 1 TBSP fresh dill
- • 1/2 large cucumber, finely chopped
- • 1/4 tsp @allspicedsm za’atar seasoning
- 1. Combine all ingredients
- Cucumber Parsley Salad
- • 1/2 cucumber, sliced and quartered
- • 1/2 red bell pepper, chopped
- • 8 oz cherry tomatoes, halved
- • 1 bunch parsley, chopped
- • 1 bunch cilantro, chopped
- • 3 sprigs of dill, chopped
- • 3 green onions, chopped
- 1. Combine all ingredients
- Garlic Naan
- • 2 C @bobsredmill chickpea flour
- • 1 TBSP ground flax seed
- • 1 TBSP arrowroot powder
- • 1/2 tsp salt
- • 1 tsp baking powder
- • 1/4 tsp baking soda
- • 1 tsp garlic powder
- • 1/2 C @foragerproject cashew yogurt
- • 2 tsp EVOO
- • 1.5 C water
- • sesame seeds
- • fresh minced garlic
- • fresh cilantro
Preparation
Preheat oven to 425 and line a baking sheet with parchment paper
Combine all dry ingredients in a bowl, whisk together
Add in yogurt, oil, and water. Stir to combine. Should be fairly thick but still runny. Let sit for 5 min
Pour 1/2 C of batter at a time onto a parchment lined baking sheet. Use spoon to flatten out into circle shape. I made mine fairly thin
Sprinkle with sesame seeds, garlic, and cilantro and spray or brush with EVOO
Cover lightly with a second piece of parchment paper. Bake in 425 degree oven for 7 minutes. Remove parchment and bake for 3-5 more minutes
To assemble, warm naan and fill with cauliflower shawarma! Top with sriracha, Tzatziki, and cucumber salad
If making for meal prep, I actually put a piece of naan in each dish with the cauliflower on top and reheated at the same time (for ease of transportation) and then topped with the fresh ingredients! Worked out PERFECT
