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 tablespoon fresh dill (or dried dill weed to taste)
- 1 mini cucumber, grated and water squeezed out
- salt and pepper to taste
Preparation
Combine chickpeas and cauliflower in a medium bowl.
In a small bowl, combine spices, oil, and lemon juice and mix well.
Pour the mixture over the veggies until everything is coated.
On a parchment-lined baking sheet, roast the chickpeas and cauliflower at 425°F for 25-30 minutes, rotating and flipping halfway through.
Meanwhile, make the tzatziki sauce by combining all ingredients and mixing well.
Wrap up in your favorite wrap bread, drizzle with tzatziki sauce, and add optional toppings like pickled red onions, cucumbers, pickles, hummus, and parsley.
