cauliflower shawarma wraps with garlic tahini yogurt sauce______________________________Easy weeknight dinner with an array of shawarma spice and a cooling, creamy yogurt sauce to accompany the veggie-laden wraps.
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.