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
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 and water squeezed out
- Salt and pepper 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 half way 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.
