Roasted Cauliflower and Chickpea Shawarma Wraps
Ingredients
- 1 lb cauliflower small florets
- 1 can of chickpeas drained, rinsed, and dried
- 1 tsp each of cumin, garlic powder, smoked paprika, turmeric, coriander
- 1/2 tsp of salt
- 1/4 tsp each of cinnamon, ginger powder, black pepper
- 1/8 tsp of 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 tbl of 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 (I used pita) drizzle with tzatziki sauce. I also added pickled red onions, cucumbers, pickles, hummus, and some parsley.
