Cauliflower Gyros
Ingredients
- 849 g @stahlbushislandfarms frozen cauliflower florets
- 3 garlic cloves, minced
- juice of large lemon
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp oregano
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- pinch cayenne pepper, optional
- 6 flatbreads
- vegan tzatziki
- cherry tomatoes, sliced
- 1/2 cucumber, sliced
- 1/2 small red onion, finely sliced
- 1/4 cup flat parsley or dill, roughly chopped
- pitted olives
Preparation
Defrost the cauliflower overnight in the fridge or a few hours at room temperature
Cut up any larger pieces so that the florets are all roughly the same size for even cooking
Drain the cauliflower and dry it as much as possible
Place in a large bowl
In a small bowl, whisk together the ingredients for the marinade
Pour the marinade over the cauliflower and toss
Cover and marinate for a minimum of 30 minutes, but a few hours is best
Preheat the oven to 425°f
Lightly oil a large baking sheet, or line it with parchment paper
Spread the cauliflower out on baking sheet, ensuring there's space between each floret
Once the oven has preheated completely, place the cauliflower on a middle rack and roast for 25-35 minutes, tossing once half way through
Prep toppings and tzatziki
Warm the flat-breads by wrapping them in foil and placing them in the oven during the last few minutes of roasting the cauliflower
Layer the cauliflower, tzatziki, veggies and olives down the middle of a warm flatbread
Fold the sides of the flatbread over the fillings
Serve immediately