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
- pita bread or wrap bread
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 with water squeezed out)
- salt and pepper to taste
Optional add-ins
- pickled red onions
- cucumbers
- pickles
- hummus
- parsley
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 ingredients like pickled red onions, cucumbers, pickles, hummus, and parsley
