cauliflower shawarma wraps with garlic tahini yogurt sauce
Big fan of these Cauliflower Shawarma Wraps with Garlic Tahini Yogurt Sauce. Roasted cauliflower, fresh veggies galore, and a big bowl of tangy sauce to finish off a fluffy naanwich. Mmmmm.
I’ve found that when I work midshifts at the shop, I’m often rather brain-fried by the time I get home. Well, realistically, by about 2 pm, which usually yields a couple more hours remaining before I leave. If you couldn’t tell, I’m certainly a morning soul. I thrive in the predawn, and when the sun comes up I witness a slow energy depletion as morning wanes to afternoon hands the microphone to evening.
Working early mornings has a certain satisfaction, and also leaves the remainder of the day for me to do as I please. Usually, this involves napping for a time, which I guess isn’t the most exciting pasttime I could insert into a day full of ~possibilities~. Running 65+ miles a week, though, leaves me anticipating these midday respites.
When I’m busy through midday, though, I’m deprived of naptime, afternoon quiet. It’s fine, I can manage, but I crave routine, thrive on timelines, which isn’t always productive, but seems to be my cardinal direction. Hence, my mind lulls, wants slowness, but is forced to function socially, and that’s sometimes a weird transition.
How about you – morning, afternoon, or night person?
Naan Other Than Cauliflower
Wraps are my schtick since they’re easily catered towards cravings, and this one includes healthy roasted, Middle Eastern-spiced cauliflower and slews of dressup possibilities. Anything in season works for the wraps, though I always suggest at least a tuft of your favorite greens upon which to build the remaining meal.
Now, unless breaded, cauliflower won’t crisp all that much, but the high temperature roasting does mitigate any sloshy texture from accumulating in your veggies. 450 is the name of the game here.
To make the cauli, toss together a homemade shawarma spice blend of paprika, sesame seeds, turmeric, garlic powder, cumin, onion powder, cayenne pepper, lemon juice, and honey. Fold it into the cauliflower florets and set them on a greased pan. Roast 25 minutes, turning the pan halfway. The tips of the cauliflower should receive a nice char from the high heat.
The Sauce
The Garlic Tahini Yogurt Sauce is quite straight forward and luscious. In a food processor, whip together plain Greek yogurt, tahini, garlic, lemon juice, honey, and a pinch of salt and pepper. Taste for seasonings, and when satisfied, pour the sauce into a bowl for community-style serving.
I recommend homemade naan or pita for this adventure, but plenty of storebought brands exist and are quite poof and delicious. To build those wraps, this is what I do…
…Start with a big pile of greens. Romaine lettuce is cool, but I prefer arugula;
…Cherry tomatoes are king. Lots of those;
…Fresh cucumber slices;
…Feta cheese for a tiny bit of saltiness; and
…Fresh herbs, like basil, parsley, or mint.
What else would work? If you want to fancy up your tomatoes, try the bruschetta-style buds in the Marinated Grilled Summer Vegetable Charcuterie Board. Grilled zucchini, pepper, onion, or summer squash are also great accompaniments.
For a refreshing drink, pair this with a Watermelon Cucumber Prosecco Spritz. One of my absolute favorite cocktails when I’m craving something lighter!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Craving carbs like no other? Try a Marinated Portobello and Brie Veggie Sandwich!
Ingredients
- 4 cups cauliflower florets
- 1 tbsp paprika
- 1 tbsp sesame seeds
- 2 tsp turmeric
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice
- 2 tbsp honey
- naan loaves, greens, sliced tomatoes, cucumbers, and feta cheese, for serving
garlic tahini yogurt sauce
- 1/2 cup plain Greek yogurt
- 1 tbsp tahini
- 3 cloves garlic
- 1/2 tsp cumin
- 2 tbsp lemon juice
- 2 tsp honey
- pinch salt and pepper
Instructions
- Preheat oven to 450 degrees.
- In a small bowl, mix together paprika, sesame seeds, turmeric, cumin, garlic, onion, cayenne, lemon juice, honey, and a pinch of salt.
- Toss cauliflower onto a baking sheet along with 2 tbsp olive oil. Drizzle shawarma sauce overtop and toss gently with your hands or two wooden spoons until evenly coated. Roast for 25 minutes, tossing halfway through, until cauliflower is lightly charred on the edges.
- While the cauliflower roasts, make the garlic sauce. In a food processor, blend together the yogurt, tahini, garlic, cumin, lemon juice, honey, salt and pepper. Taste for seasonings.
- To assemble wraps, place a naan loaf onto a plate. Spread with choice greens (I used arugula) and top with a generous heap of shawarma cauliflower. Arrange cucumber and tomatoes around the cauliflower. Sprinkle feta cheese and drizzle with sauce.
