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 tablespoon fresh dill (sub dried dill weed to taste)
- 1 mini cucumber grated with water squeezed out using kitchen towel
- 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 and add pickled red onions, cucumbers, pickles, and some parsley
