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
- 2 garlic cloves minced
- 1 tablespoon fresh dill (sub dried dill weed to taste)
- 1 mini cucumber grated with water squeezed out using kitchen towel
- s/p 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 till 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, combine all ingredients, mix well
Wrap up in your favorite wrap style bread, drizzle with tzatziki sauce and add pickled red onions, cucumbers, pickles, hummus, and some parsley
