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
- 1/2 lemon, juiced
Tzatziki sauce
- 1 cup non-dairy plain yogurt
- 2 garlic cloves minced
- 1 tbsp fresh dill (or substitute dried dill weed to taste)
- 1 mini cucumber grated with water squeezed out
- salt and pepper to taste
Preparation
In a medium bowl, combine the chickpeas and cauliflower.
In a small bowl, combine the spices, oil, and lemon juice; mix well.
Pour the mixture over the vegetables until everything is coated.
Preheat oven to 425°F
On a parchment-lined large baking sheet, roast the chickpeas and cauliflower for 25-30 minutes, rotating and flipping halfway through.
Meanwhile, make the tzatziki sauce by combining all the ingredients and mixing well.
Wrap the mixture in your favorite wrap-style bread, drizzle with tzatziki sauce, and add optional toppings such as pickled red onions, cucumbers, pickles, hummus, and parsley.
