
Cauliflower & Chickpea Shawarma
Cauliflower & Chickpea Shawarma is a delectable vegetarian twist on the classic Middle Eastern dish. The roasted cauliflower and spiced chickpeas provide a hearty, flavorful base, while the aromatic blend of shawarma spices infuses the dish with an authentic taste.
Ingredients
1 lb cauliflower small florets,
1 can of chickpeas drained, rinsed, & dried,
1 tsp each of cumin, garlic powder, smoked paprika, turmeric, coriander, 1/2 tsp of salt,
1/4 tsp each of cinnamon, ginger powder, black pepper,
1/8 tsp of 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
Method
1οΈβ£ In a medium bowl combine chickpeas & cauliflower.
2οΈβ£ In a small bowl combine spices, oil, and lemon mix well.
3οΈβ£ Pour mix over veggies till everything is coated.
4οΈβ£ On a parchment lined large baking sheet, roast chickpeas & cauliflower at 425 F for 25-30 Rotating and flipping half way through.
6οΈβ£ Meanwhile, make tzatziki sauce, combine all ingredients, mix well.
7οΈβ£ Wrap up in your favorite wrap style bread (I used pita) drizzle with tzatziki sauce. I also added pickled red onions, cucumbers, pickles, hummus, & some parsley