Roasted Cauliflower Chickpea Shawarma Wraps
Ingredients
- 1 lb cauliflower, small 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
- juice of 1/2 lemon
- 2 garlic cloves, minced
- 1 tbsp fresh dill (or dried dill weed to taste)
- 1 mini cucumber, grated, with water squeezed out
- salt and pepper to taste
Preparation
Combine chickpeas and cauliflower in a medium bowl
In a small bowl, combine the spices, olive oil, and lemon juice; mix well
Pour the spice mixture over the vegetables and toss until everything is coated
Spread the coated vegetables and chickpeas on a parchment-lined large baking sheet and roast at 425°F for 25-30 minutes, rotating and flipping halfway through
Meanwhile, combine all tzatziki sauce ingredients in a medium bowl and mix well
Wrap the roasted vegetables in pita bread and drizzle with tzatziki sauce
Serving suggestions
Top with pickled red onions, cucumbers, pickles, hummus, and parsley
