Roasted Cauliflower and Chickpea Shawarma Wraps
Ingredients
- 1 lb cauliflower florets
- 1 can chickpeas, drained, rinsed, and dried
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 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
- 1 tablespoon fresh dill (or dried dill weed to taste)
- 1 mini cucumber
- Salt and pepper to taste
Preparation
Combine chickpeas and cauliflower in a medium bowl
In a small bowl, combine cumin, garlic powder, smoked paprika, turmeric, coriander, salt, cinnamon, ginger powder, black pepper, and cayenne with olive oil and lemon juice; mix well
Pour the spice mixture over the vegetables and toss until coated
Spread the coated vegetables on a parchment-lined large baking sheet
Roast at 425°F for 25-30 minutes, rotating and flipping halfway through
While the vegetables are roasting, prepare the tzatziki sauce
Wrap the roasted vegetables in your favorite wrap-style bread, such as pita
Drizzle with tzatziki sauce and top with pickled red onions, cucumbers, pickles, hummus, and parsley
Tzatziki sauce
Grate the cucumber and squeeze out excess water using a kitchen towel
Combine the grated cucumber with non-dairy plain yogurt, lemon juice, minced garlic, fresh dill, and salt and pepper to taste; mix well
