Roasted Cauliflower and Chickpea Shawarma Wraps
Ingredients
- 1 lb cauliflower florets
- 1 can chickpeas
- 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 to taste)
- 1 mini cucumber, grated and water squeezed out
- 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 halfway through
Meanwhile, make tzatziki sauce by combining all ingredients and mixing well
Wrap up in your favorite wrap style bread, drizzle with tzatziki sauce and optionally add pickled red onions, cucumbers, pickles, hummus, and some parsley
