Cauliflower and Chickpea Shawarma Wraps
Ingredients
- 1 lb cauliflower small florets
- 1 can of chickpeas drained, rinsed, & 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 tbl of fresh dill (sub dried dill weed to taste)
- 1 mini cucumber grated with water squeezed out using kitchen towel
- s/p 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 halfway through.
Meanwhile, make tzatziki sauce by combining all ingredients and mix well.
Wrap up in your favorite wrap style bread (such as pita), drizzle with tzatziki sauce. Add optional toppings like pickled red onions, cucumbers, pickles, and parsley.
