Roasted Cauliflower and Chickpea Shawarma Wraps
Ingredients
- 1 lb cauliflower small florets
- 1 can of 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 substitute dried dill weed to taste)
- 1 mini cucumber, grated with 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 juice; mix well.
Pour the spice mixture over the veggies until everything is coated.
On a parchment-lined large baking sheet, roast the chickpeas and cauliflower at 425°F for 25-30 minutes, rotating and flipping halfway through.
Meanwhile, make the tzatziki sauce by combining all sauce 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.
