Vegan Cauliflower Gyros

Ingredients

  • 849 g frozen cauliflower florets
  • 3 garlic cloves, minced
  • juice of large lemon
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp oregano
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • pinch cayenne pepper, optional
  • gyro fixings:
  • 6 flatbreads
  • vegan tzatziki
  • cherry tomatoes, sliced
  • 1/2 cucumber, sliced
  • 1/2 small red onion, finely sliced
  • 1/4 cup flat parsley or dill, roughly chopped
  • pitted olives

Preparation

  1. Defrost the cauliflower overnight in the fridge or a few hours at room temperature

  2. Cut up any larger pieces so that the florets are all roughly the same size for even cooking

  3. Drain the cauliflower and dry it as much as possible

  4. Place in a large bowl

  5. In a small bowl, whisk together the ingredients for the marinade

  6. Pour the marinade over the cauliflower and toss

  7. Cover and marinate for a minimum of 30 minutes, but a few hours is best

  8. Preheat the oven to 425°f

  9. Lightly oil a large baking sheet, or line it with parchment paper

  10. Spread the cauliflower out on baking sheet, ensuring there's space between each floret

  11. Once the oven has preheated completely, place the cauliflower on a middle rack and roast for 25-35 minutes, tossing once half way through

  12. Prep toppings and tzatziki

  13. Warm the flat-breads by wrapping them in foil and placing them in the oven during the last few minutes of roasting the cauliflower

  14. Layer the cauliflower, tzatziki, veggies and olives down the middle of a warm flatbread

  15. Fold the sides of the flatbread over the fillings

  16. Serve immediately

  17. Veganfood #veganfoodshare #veganrecipes #plantbasedfood #plantbased #healthy #veganbowls #vegansofig #veganrecipe #whatveganseat

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